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Chili Verde

Chili Verde
This is one of my family's favorite recipes. It can be fixed any time of the year, but it's especially good with fresh peppers from the garden.
6-8 ServingsPrep: 15 min. Cook: 1-1/2 hours

Ingredients

  • 4 tablespoons canola oil, divided
  • 4 pound boneless pork, cut into 3/4-inch cubes
  • 1/4 cup all-purpose flour
  • 1 can (4 ounces) chopped green chilies
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 garlic cloves, minced
  • 1/2 cup minced fresh cilantro
  • 1/2 to 1 cup salsa
  • 1 can (14-1/2 ounces) chicken broth
  • Flour tortillas, warmed

Directions

  • In a Dutch oven, heat 1 tablespoon oil over medium-high. Add 1 pound
  • of pork; cook and stir until lightly browned. Remove and set aside.
  • Repeat with remaining meat, adding more oil as needed. Return all of
  • the meat to Dutch oven.
  • Sprinkle flour over meat; mix well. Add the chilies, cumin, salt,
  • pepper, garlic, cilantro, salsa and broth. Cover and simmer until
  • pork is tender and chili reaches desired consistency, about 1-1/2
  • hours. Serve with warmed tortillas. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 404 calories,
© Taste of Home 2012

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Chili Verde (continued)

Nutrition Facts: 20 g fat (6 g saturated fat), 133 mg cholesterol, 509 mg sodium, 5 g carbohydrate, 1 g fiber, 48 g protein.
© Taste of Home 2012