Chili Verde with Pork Recipe

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Chili Verde with Pork Recipe

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4 2 2
Publisher Photo
Friends and family never seem to tire of this chili. We like this as a meal in itself but also use it to top our favorite Mexican foods like burritos.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-3/4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-3/4 hours

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 boneless pork shoulder butt roast (3-1/2 to 4 pounds), cut into 1/2-inch cubes
  • 1 tablespoon vegetable oil
  • 4 cans (4 ounces each) chopped green chilies
  • 2 cans (28 ounces each) stewed tomatoes
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 to 2 teaspoons minced fresh cilantro
  • 1/2 teaspoon ground cumin
  • Warm flour tortillas, optional

Directions

Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain.
Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired. Yield: 10-12 servings (3 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Green Chili in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p7

Nutritional Facts

1 cup: 385 calories, 17g fat (6g saturated fat), 151mg cholesterol, 391mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 44g protein.

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 boneless pork shoulder butt roast (3-1/2 to 4 pounds), cut into 1/2-inch cubes
  • 1 tablespoon vegetable oil
  • 4 cans (4 ounces each) chopped green chilies
  • 2 cans (28 ounces each) stewed tomatoes
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 to 2 teaspoons minced fresh cilantro
  • 1/2 teaspoon ground cumin
  • Warm flour tortillas, optional
  1. Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain.
  2. Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired. Yield: 10-12 servings (3 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Green Chili in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p7

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MY REVIEW
D4getmenot2 User ID: 7060052 202162
Reviewed Dec. 28, 2012

"I used the base of this recipe and modified it slightly. I put everything in a slow cooker on low for the day (about 9.5 hours). I also substituted pork loin for pork shoulder and fire roasted tomatoes vs stewed tomatoes. I increased the cumin to 1 TB, added a little extra cilantro, and added 4 medium golden potatoes. It was a big hit. Great recipe. I will make it again."

MY REVIEW
merry22 User ID: 2352575 41485
Reviewed Oct. 11, 2009

"It was okay but turned out more "red" than I like my green chili. I only added 3/4 the amount of tomatoes and it was still too "tomatoey" for my taste."

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