Chile Verde Over Rice

We celebrated my mom's birthday the other day with family and friends. I think we had about 30 people roaming around the house. My daughter, daughter-in-law, sister-in-law and nieces all contributed to the festivities by decorating and bringing food. One thing we ordered, though was the meat. We ordered brisket and pulled pork for sandwiches then the rest of us made all the sides and desserts. We had quite a bit of meat leftover so I've been getting creative. How many ways can a person use pulled pork? Well...this yummy Chili Verde is one way. So good! We served ours over rice but you could wrap it in a tortilla or eat it straight! You're gonna love it!


Chile Verde Over Rice



2 tablespoons vegetable oil
1 1/2 pounds shredded, cooked pork roast
3 tablespoons all-purpose flour
2 4~ounce cans diced green chilies (I used fresh roasted because that's what I had)
1 medium onion ~ diced
2 cloves garlic ~ minced 1 10~ounce can Rotel tomatoes
1 1/2 cups water
1 1/2 cups chicken stocksalt and pepper to taste
Heat oil in a large cast iron skillet over medium-high heat.
Saute onion, garlic and green chili until tender.
Stir in shredded pork, and cook until browned.
 
Sprinkle flour over pork. Stir pork to coat, scraping the bottom of the skillet.

Stir in Rotel tomatoes, chicken stock and water.

Add salt and pepper to taste.

Cook 45 minutes, stirring occasionally.

Remove cover and cook 15 minutes more to reduce liquid and thicken.

Serve over cooked rice.

Here's the line-up.

Saute the green chilies, onion 

and garlic in a skillet.

Add the pork and heat through.

Then add the flour and stir to combine.

Add the tomatoes, salt, pepper and 

the liquid then let it simmer for a while.

Serve over rice or in tortillas as burritos!! So yum!