Can You Reuse Leftover Chili Verde?

[Starving_Sound]

Sometimes when I make pork chili verde I have a lot of the sauce left afterwards. I was wondering if you could let it cool down and freeze it and safely reuse it later with brand new pork or whatever. If not add a little more of the verde to the mix. I've seen shows where there are things called 365 day soups where they leave pots of broth going forever and just constantly add new stuff to it and wonder if this is just as safe. Thanks.

[Will Owen]

I think you should accept the wisdom of those soups. So long as nothing has been allowed to rot or grow orange fur, the only thing you need to concern yourself about is, "Does it taste good in this situation? Does it do the job?" So if it's being used as a sauce for different meat or eggs or whatever, it should be all the better for having embraced some pig. If you're expecting it to do some marinating you might want to add a bit of acid, but as a simple cooking sauce it should work well unless you're feeding a flock of vegans.

[Starving_Sound]

Ha, ha. Thanks.

[wyogal]

Of course. I has meat that was cooked. The problem comes when wanting to reuse a marinade for raw meat.
and the quality will not suffer.

[Bacardi1]

I've done it with "Chicken Chili Verde". It works out just fine.

[al b. darned]

I don't see why not. The quality of the thawed product probably won't be as good as fresh made, but it should be safe to eat.

[Starving_Sound]

Thanks. I was just wondering since it was used to cook meat already. I'm sure the quality would falter a bit. I guess I could also use it for other things but I thought that maybe the more you reused the left over "sauce" the more flavor it would have as you keep adding to it.