How to make
First make the chili verde sauce by roasting the peppers and peeling them. Finely chop the onion, garlic and chilli. Heat the oil and fry the onion, garlic and chili pepper for about 5 minutes.
When they soften, add the chopped peppers and the spices. Fry for about 2 more minutes. Remove from heat and leave it to cool slightly. Blend in a blender, by diluting with the broth.
Cut the meat into small pieces and finely chop the carrots and the onion. Heat the oil in a deep frying pan on the stove at a moderate temperature and fry the meat, until it aquires a golden color (for about 10 minutes), by stirring occasionally.
Add the carrots and onions and fry for another 10 minutes, until they soften. Add the chili verde sauce and a little water or broth. Cover, reduce the heat and cook for about 40 minutes.
Meanwhile, cook rice as a side dish for the meat.
Serve the chili hot in large bowls with rice and tortilla.
The Chili Verde Pork is ready.
