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Chili Verde with Lime Cilantro Cream

Chili Verde with Lime Cilantro Cream recipe

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



Lime Cilantro Cream

Black Bean and Pineapple Salsa


  1. To make the stew: Mix the flour, salt, pepper, and cumin in a shallow dish. Dredge the meat cubes in the seasoned flour.
  2. 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.
  3. 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.
  4. Season the stew to taste.
  5. To make the cream: Stir together the sour cream and remaining ingredients; cover and chill for several hours.
  6. Black Bean and Pineapple Salsa: Toss all of the ingredients together, and refrigerate until needed.
  7. Serve the stew over rice or in flour tortillas, topped with lime cilantro sauce or shredded cheese.
  8. Serve black bean and pineapple salsa on the side.

Yield: 10 to 12 servings; about 3 cups salsa

Reprinted with permission from King Arthur Flour.


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