Tuesday, April 14, 2015

Friday Friend Recipe #49: Chili Verde

Friday Friend Recipe #49:  Chili Verde

Making my way thru my Friday Friend Cookbook, one recipe at a time.

What is the Friday Friend cookbook:   I have about 50 of my closest friends and family on an e-mail forum which I called the Friday Friends (from all over the county).  At first, most of them didn't know each other, (they knew me) but over the past 15 years, we've answered and shared silly--and serious---questions,  exchanged Secret Santa Christmas gifts,  had a dieting contest in which we paid a $1 a week and that money went to a scholarship fund for a Friday Friends son's memorial scholarship, and we went on a great vacation for my 52 birthday.

AND,  we contributed recipes for a cookbook.
Which brings me to this... recipe #49

Chili Verde

This is the perfect meal!
Mexican Beans (made by my favorite Mother-in-law, Teresa Belcher)
Mexican Rice  (made by one of my favorite Sisters-in-law, Cherrie Lou Who)
Chili Verde!
This is a great Chili Verde!
(in fact I even blogged about it in 2008, but since I'm now making EVERY SINGLE THING in the Friday Friend cookbook, I thought I had to make it again-- or post it again)
I said this in 2008:
It's very good. Spicy, and warm.
It comes from a cookbook that I bought at JCPenneys in 1996. It's their company employee cookbook called "A Cause for Celebration, the 1996 Associate cookbook".
All the recipes are broken down into chapters for celebrations, such as "New Year's party" "Super Bowl Party" or "Halloween, etc.".
The Chili Verde comes from the "Cynco De Mayo" chapter. Of course.

Okay....enough said.   You don't care how much I love this Chili Verde (but you really should make it-- It's GREAT!

Famous Chili Verde
Debbie Stone
Winnemucca, NV

1 pork butt roast
1 chopped onion
3-4 chopped garlic cloves
1 small can diced jalapenos
1 small can diced green chilies
(use 2 can green chilies in place of jalapenos if too much heat is not your thing)
1 jar green chili salsa
1 can tomato sauce

Cut meat into chunks. Add a bit of oil to a Dutch oven. Brown meat; add a sprinkle of flour while browning.  Add onion and garlic; cook till soft. Add rest of ingredients and cook for about  30 minutes.  Transfer to a 250F oven for 3 hours or until meat is very tender. 
Serve with warm tortillas, refried beans and Mexican rice.

This is the space where I usually tell a funny story or fact about the Friday Friend's recipe--
but it's MY recipe and there is nothing funny about me. 
At all.
So I don't know what to say.
I am very serious.


I was seriously trying to break out of the Old Idaho State Penitentiary this past weekend!
It's haunted, you know.

and last year at this time?  I was seriously going on a bird watching tour.
That's some serious stuff!

I just have nothing funny to say about myself AT ALL!!

Here's a fact about me.
Even tho I am an early riser.  (between 5 and 6am every morning without an alarm clock)
I am not perky.
I don't want anyone perky being perky around me,  until an hour of quiet reading and coffee drinking has taken place.
I can be perky at  7am.  No sooner.
That's a fact.

Go make Chili Verde now!


Susan Lindquist said...

Looks like a killer plate of food! Gimme that spice! Isn't it funny where we collect the favorite recipes that we have tucked away over the years? Some of the best for me have come from can labels, promotional cook books, and church pot luck suppers!

bermudaonion said...

Your chili looks delicious and you look like a lot of fun!

Friday Friend Recipe #202 -- Greek Pasta Salad

My Friday Friend Cookbook Countdown #202 (#willreallyfinishthissomeday) ...