Chili Verde with Pork Recipe
- 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).
1 cup: 385 calories, 17g fat (6g saturated fat), 151mg cholesterol, 391mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 44g protein.
Reviews for Chili Verde with Pork
"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."
"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."