Chili Verde Recipe

Name: Chili Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola oil; 1/4 teaspoon salt; 1/2 teaspoon black pepper, divided; 2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces; 3 cups chopped onion (about 2); 1/4 cup chopped seeded Anaheim chile; 2 tablespoons chopped seeded jalapeno pepper (about 1); 2 garlic cloves, crushed; 3 cups fat-free, less-sodium chicken broth; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 5 (11-ounce) cans whole tomatillos, drained and chopped; 1/4 cup chopped fresh cilantro; 6 cups hot cooked long-grain rice; 8 lime wedges

Servings: persons

1 teaspoon canola oil
1/4 teaspoon salt
1/2 teaspoon black pepper, divided
2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
3 cups chopped onion (about 2)
1/4 cup chopped seeded Anaheim chile
2 tablespoons chopped seeded jalapeno pepper (about 1)
2 garlic cloves, crushed
3 cups fat-free, less-sodium chicken broth
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
5 (11-ounce) cans whole tomatillos, drained and chopped
1/4 cup chopped fresh cilantro
6 cups hot cooked long-grain rice
8 lime wedges

1
Preheat oven to 400u00b0.
2
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; saute 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 400u00b0 for 1 hour. Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
3
Thaw pork mixture overnight in refrigerator. Reheat in microwave or place mixture in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently. Serve over rice. Garnish with lime wedges.

2080

kcal

Calories

Fat

277

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon canola oil, 1/4 teaspoon salt, 1/2 teaspoon black pepper, divided, 2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces, and more.

Yes, Chili Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Verde

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