Chili Verde with Lime Cilantro Cream

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Chili Verde with Lime Cilantro Cream

star rating (6) rate this recipe »
Published prior to 2008

This hearty stew is delicious made with pork, beef, or chicken, your choice.

Stew
1/2 cup (2 ounces) King Arthur  Unbleached All-Purpose Flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground black  pepper
1 tablespoon ground cumin
3 pounds boneless pork, beef, or  chicken (fat removed, cut into 1"  cubes)*
1/4 cup (1 3/4 ounces) vegetable oil
1 1/2 cups (7 1/2 ounces) diced onions
1 1/2 cups (6 ounces) coarsely chopped red peppers
1 1/2 cups (6 ounces) coarsely chopped green peppers
1 1/2 cups (8 ounces) cleaned, diced tomatillos (or 3/4 cup salsa verde)
2 cans (15 ounces each) chicken broth
2 cans (15 ounces each) diced tomatoes (undrained)
1 tablespoon diced jalapeño pepper
3 cloves garlic, minced
cilantro for garnish

Lime Cilantro Cream
1 cup (8 ounces) sour cream
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime zest or 1/4 teaspoon lime oil
1 tablespoon fresh lime juice
1/2 teaspoon chili seasoning or ground cumin
salt and pepper to taste

To make the stew: Mix the flour, salt, pepper, and cumin in a shallow dish. Dredge the meat cubes in the seasoned flour. Heat some of the oil in a heavy frying pan. Brown a few pieces of meat at a time; if you crowd the pan, the meat won’t brown well. Remove the meat when brown, and place in large stew pot or slow cooker.

Brown the onions and peppers, using additional oil as needed. Place the vegetables into the stew pot or slow cooker, along with the tomatillos, chicken broth, diced tomatoes, and remaining seasonings. Bring to a simmer, and cook for 1 to 2 hours, until the meat is tender and the sauce has thickened. Season the stew to taste.

To make the cream: Stir together the sour cream and remaining ingredients; cover and chill for several hours.

Serve the stew over rice or in flour tortillas, topped with lime cilantro sauce or shredded cheese. Serve black bean and pineapple salsa (below) on the side.
Yield: 10 to 12 servings.

Black Bean and Pineapple Salsa

1 can (15 ounces) black beans, rinsed and drained
1 cup (10 ounces) fresh diced pineapple
1/2 teaspoon chili seasoning or ground cumin
1/4 teaspoon salt

Toss all of the ingredients together, and refrigerate until needed.
Yield: about 3 cups.

Reviews

1
  • star rating 10/13/2014
  • EmilieR from KAF Community
  • I followed this recipe without any changes but I did, as suggested, use my slow cooker, ignoring the cook time listed and adapting times. I got soup. At least four cups, maybe more of extra liquid. There is no way you could serve this on tortillas. 30 ounces of broth? 2 cans of tomatoes? The flavor was bland and the work that went into it didn't begin to pay off. I'm reducing the extra liquid on top of my stove now, but only a miracle could really fix this one. How could something that sounds this good be so mediocre? I'm sorry that the recipe didn't work out for you. You are doing the right thing by reducing the liquid, then you can add it back to the meaty part of the dish.. If you like the flavors, next time use one can of tomatoes and one can of broth. I bet it smells delicious, though! Call our Baker's Hotline for more help at 1-800-827-6836 or 1-855-371-2253. Laurie@KAF
  • star rating 01/06/2011
  • mrs me from KAF Community
  • Wonderful flavor and loved the lime cilantro cream! Well worth the effort.
  • star rating 01/16/2010
  • M Marshall from Lexington, KY
  • The flavors are wonderful. I will definitely make this again. My husband and I loved it.
  • star rating 10/13/2009
  • Brandy from Florida
  • This was so yummy! I skipped the cream because no one in my house really likes it. Just before serving, I broke up some blue corn tortilla chips in each bowl of stew and it was fantastic.
  • star rating 04/15/2009
  • Elizabeth from Richmond, KY
  • Excellent flavor, worth all the chopping and browning required. Don't skip the Lime Cilantro cream or the black bean & Pineapple salsa, as they are very complimentary to the stew. I made it with a mix of pork & chicken. My teenage son keeps asking me to make it again!
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