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Reviewed Chili Verde

Dec 17, 2011 in Food Network Community Toolbox on

I loved the combined flavors of this dish.
I could not find green chili powder so used what I had on hand...a can of Whole Jalapenos in escabeche (pickeled jalepenos & carrots for heat, along with fresh tomatillos not canned.
I also used roast pork shoulder which I tenderized further by simmering in water for an hour or so.

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