Pork Chili Verde
From littlesponger 15 years ago
- 90 minutes to make
- Serves 8
This popular New Mexican dish is essentially a green chile stew with pork. When I am in hurry, I cook the following way. Saute lean diced pork and add the 1 (21-ounce) can green enchilada sauce, 1/3 bunch fresh cilantro, leaves chopped 1/3 large onion, chopped. Read more 1/3 bunch green onions, chopped 1 fresh jalapeno, seeded and chopped. 1 1/2 ounces canned green diced chiles and Garlic powder, to taste Freshly ground black pepper Save a lot of time! See less
Ingredients
- 1 teaspoon canola oil shopping list
- 1/4 teaspoon salt shopping list
- 1/2 teaspoon black pepper, divided shopping list
- 2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces shopping list
- 3 cups chopped onion (about 2) shopping list
- 1/4 cup chopped seeded Anaheim chile shopping list
- 2 tablespoons chopped seeded jalapeño pepper (about 1) shopping list
- 2 garlic cloves, crushed shopping list
- 3 cups fat-free, less-sodium chicken broth shopping list
- 2 teaspoons dried oregano shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon ground coriander shopping list
- 5 (11-ounce) cans whole tomatillos, drained and chopped shopping list
- 1/4 cup chopped fresh cilantro shopping list
- 6 cups hot cooked long-grain rice shopping list
- 8 lime wedges shopping list
How to make it
- Preheat oven to 400°.
- Heat oil in a large Dutch oven over medium-high heat.
- Sprinkle salt and 1/4 teaspoon black pepper over pork.
- Add pork to pan; cook 8 minutes or until browned.
- Remove from pan.
- Add onion, chile peppers, and garlic; sauté 5 minutes.
- Return pork to pan.
- Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil.
- Cover and bake at 400° for 1 hour.
- Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender.
- Serve over rice. Garnish with lime wedges.
The Rating
Reviewed by 5 people-
Yummy,I like this one..
turtle66
in Sacramento loved it
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