Green chili typically uses fat and flour as a thickening agent, but arrowroot does a better job and takes less time. "Arrowroot" refers to pure starches derived from various plant roots, but the type that works best for thickening -- and the type commonly found in health food stores and Asian markets -- comes from Bermuda arrowroot. Arrowroot matches up well with chili verde because it works with acidic ingredients better than flour and cornstarch, which loses its thickening ability as acidity increases. Arrowroot thickens green chili without adding color or cloudiness, so the broth stays clear.
Things You'll Need
- Tortilla strips
- Chopped cilantro
- Lime juice
Mix together about 1 tablespoon of arrowroot per cup of chili verde with an equal amount of cold water and place it in the refrigerator.
Simmer the chile verde in a covered pot until the meat is tender, usually about one hour for pork. Taste the chili and adjust the seasoning as needed.
Take the arrowroot slurry out of the refrigerator and mix it again to homogenize it. Pour the arrowroot slurry in the chile verde.
Whisk the chili for one minute after you add the arrowroot. Add finishing ingredients and garnishes, such as tortilla strips, chopped cilantro and a squeeze of fresh lime juice, and serve.
Heat chile verde to 165 degrees Fahrenheit or until it starts to simmer when cooking leftovers and check the thickness. If the chili needs thickening -- arrowroot sometimes breaks down when reheated -- add half as much arrowroot as before, or 1/2 tablespoon per cup of chili, to return it to its original thickness.
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