The chilly, rainy weather has made me crave chili. Today’s recipe, Chili Verde with Lime Cilantro Cream, is courtesy of King Arthur Flour.
As with the last chili recipe, this one is versatile. You can make it with meat or meatless for a vegetarian version. Not only does this recipe taste good, but it’s a visual treat as well with red and green peppers and tomatoes. The lime cilantro cream makes it. Substitute low fat for sour cream for healthy meal. Bon appetit!
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.
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As with the last chili recipe, this one is versatile. You can make it with meat or meatless for a vegetarian version. Not only does this recipe taste good, but it’s a visual treat as well with red and green peppers and tomatoes. The lime cilantro cream makes it. Substitute low fat for sour cream for healthy meal. Bon appetit!
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.