Chili Verde
| Yield: | 8 Servings |
| Categories: | Meat |
| 1 1/2 | -(up to) | |
| 2 | lb | Chicken or pork |
| 1 | Onion; chopped | |
| 1 | cn | (17-oz) tomatillos |
| 1 | cn | (7-oz) diced Ortega chiles |
| 3 | Cloves garlic; chopped | |
| 1/2 | ts | Cumin seed |
| 1/2 | ts | Mustard seed |
| 1 | ts | Dried cilantro |
| 1 | ts | Dried marjoram |
| 1/2 | ts | Ground black pepper |
| 1 | -(up to) | |
| 2 | Jalapeno peppers; chopped | |
| 3 | tb | Flour |
| 1 | ts | Sage |
| 2 | tb | Cooking oil |
| 2 | -(up to) | |
| 3 | c | Rice |
| Salt to taste | ||
| 1 | cn | (17-oz) hominy (optional) |
| 1 | cn | (17-oz) chicken broth (optional) |
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