CONTEST MAIN DISH: Chili Verde

CHILI VERDE
Adapted by BumbleBeeBoogie

1-1/2 to 2 pounds of chicken or pork
1 large yellow onion, peeled and chopped
17 ounce can of tomatillos
7 ounce can of diced ortega chiles
3 garlic cloves, peeled and minced
1/2 teaspoon cumin seed
1/2 teaspoon mustard seed
1 teaspoon cilantro (ground dried leaf)
1 teaspoon marjoram (ground dried leaf)
1/2 teaspoon freshly ground black pepper
1 or 2 jalapeno peppers, seeds removed and chopped
3 tablespoons all-purpose flour
1 teaspoon ground sage
1/2 teaspoon salt
2 tablespoon vegetable oil
2 to 3 cups rice, cooked per package directions

In a deep skillet over medium heat, add the chopped onion, garlic, cumin, black pepper, mustard seed and oil and cook covered until the onion is soft. Stir occasionally to cook evenly.

Cut meat into bite size chunks. Place the meat cubes, flour, sage and salt into a paper bag and shake to coat the meat. Add the meat to the mixture in the skillet and stir occasionally until the meat is brown (or white for chicken).

Chop up the tomatillos and add them to the skillet. Add the ortega chilies, jalapeno peppers, cilantro and marjoram. Cover and simmer on low heat for about one hour or until the meat is tender. Turn off the heat and let the pan sit covered until ready to eat, or cool enough to put in the refrigerator.

If you prepare the Chili Verde the day before it is to be served, it will taste even better the next day. Serve over the cooked rice.