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Pork Chili Verde Recipe

Photo by: Taste of Home

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Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's great on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side.

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8 Servings
Prep: 25 min. Cook: 6-1/2 hours

Ingredients

1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
4 medium carrots, sliced
1 medium onion, thinly sliced
1 cup minced fresh cilantro
4 garlic cloves, minced
3 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
2 jalapeno peppers, seeded and chopped
1 tablespoon cornstarch
1/4 cup cold water
Hot cooked rice
Flour tortillas, warmed

Directions

In a large skillet, saute the pork, carrots, onion, cilantro and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce and jalapenos.
Cover and cook on low for 6 hours or until meat is tender.
In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice and tortillas. Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 312 calories, 12 g fat (4 g saturated fat), 102 mg cholesterol, 616 mg sodium, 11 g carbohydrate, 1 g fiber, 37 g protein.

Pork Chili Verde published in Country Woman January/February 2006, p47

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