Chili Verde
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
YIELD: 8 servings.
This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California
Ingredients
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4 tablespoons canola oil
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4 pounds boneless pork, cut into 3/4-inch cubes
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1/4 cup all-purpose flour
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1 can (4 ounces) chopped green chiles
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1/2 teaspoon ground cumin
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3 garlic cloves, minced
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1/2 cup minced fresh cilantro
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1/2 to 1 cup salsa verde
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1 can (14-1/2 ounces) chicken broth
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Flour tortillas, warmed
Directions
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1.
In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound 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.
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2.
Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas.
Nutrition Facts
1 serving: 404 calories, 20g fat (6g saturated fat), 133mg cholesterol, 509mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 48g protein.
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