I tried a new recipe for Chili Verde tonight, since pork roasts had been on sale. I bought two roasts (4 pounds total) and used one for the chili verde tonight, then Food Saver’d the other for later. There were a two major differences between this and my earlier recipe for chili verde. This one used a can of tomato sauce rather than a can of diced tomatoes. It also added a cup of green salsa and used a smaller can of green chilies.
Both recipes are good. This one came out much less “green” looking. The tomato sauce caused a definite red coloring. But the flavor was just as good. The jar of green salsa cost more than 4 more ounces of green chilies, but I only used half of it. (Updated: I’ve since learned to make my own green salsa.)
- 1 Tbs oil
- 1 onion, chopped
- 2-3 garlic cloves, minced
- 2 pounds boneless pork roast, cut in 1″ cubes
- salt and pepper to taste
- 1 15 ounce can tomato sauce or 1 15 ounce can diced tomatoes
- 1 4 ounce can diced green chilies
- 1 cup green salsa salsa verde
- Heat the oil in a Dutch oven or large deep skillet. Saute the onion and garlic while you cut up the pork. Add the pork to the pan and brown, stirring now and then.
- Add the rest of the ingredients, stir, bring to a simmer, cover partially, and simmer 2-3 hours. If it starts getting too dry, add more liquid. If there’s too much liquid at the end, you can mix 1 Tbs cornstarch with 2 Tbs cold water, then stir that in and simmer a few minutes to thicken.
Garlic: I grew it so nearly nothing
Tomato sauce: .85
Green chilies: .85
Green salsa: $1.25 (I used half a $2.50 jar, more green chilies would have been cheaper)
6 Tortillas: 1.80
Total cost per serving: $1.50 or less. I’m guessing conservatively at the number of servings.
You could also add some sour cream, grated cheese, more salsa, pinto beans, rice, etc. and get more servings out of this meal and can adjust the cost accordingly.
All in all, a very frugal, very delicious meal.