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Chili Verde

 Chili Verde
This is one of my family's favorite recipes. We enjoy it any time of year, but it's especially good on a cool and rainy day.
8 ServingsPrep: 15 min. Cook: 1-3/4 hours

Ingredients

  • 4 tablespoons canola oil, divided
  • 4 pounds 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: 8 servings.
Nutritional Facts: 1 serving equals 404 calories,

2 of 2

Chili Verde (continued)

Nutritional Facts: 20 g fat (6 g saturated fat), 133 mg cholesterol, 509 mg sodium, 5 g carbohydrate, 1 g fiber, 48 g protein.