Short Cut Chili Verde Recipe

Name: Short Cut Chili Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless pork shoulder, cut into bite size pieces (often sold as country style boneless ribs); 2 medium white onions, diced; 3 -6 fresh garlic cloves, minced; 1 teaspoon ground cumin; 1 (28 ounce) can la victoria green enchilada sauce; 1 (10 ounce) can original Rotel tomatoes & chilies; 1 cup dry red wine; 2 teaspoons salt; 1/2 cup fresh cilantro leaves; 1 cup grated yellow cheese; 8 -10 flour tortillas

Servings: persons

3 lbs boneless pork shoulder, cut into bite size pieces (often sold as country style boneless ribs)
2 medium white onions, diced
3 -6 fresh garlic cloves, minced
1 teaspoon ground cumin
1 (28 ounce) can la victoria green enchilada sauce
1 (10 ounce) can original Rotel tomatoes & chilies
1 cup dry red wine
2 teaspoons salt
1/2 cup fresh cilantro leaves
1 cup grated yellow cheese
8 -10 flour tortillas

1
In a large pot, add 3 Tbs. olive oil. Saute' onion till transparent, add garlic and saute' 1 min, being careful to not brown the garlic.
2
Add the meat to the pot, and saute' until it looses color. It will release some liquid. Add the canned ingredients, along with the wine, cumin and salt. Bring to the boil, and then turn down heat to a slow simmer. Cover the pot partially with a lid and simmer for about 1 1/2 hours or until meat is tender to the bite.
3
Add most of the cilantro leaves the last 10 minute of cooking time, and serve in bowls topped with grated cheese and garnished with extra cilantro leaves. Serve with hot flour tortillas, and enjoy.

1809

kcal

Calories

Fat

183

Carbs

125

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 lbs boneless pork shoulder, cut into bite size pieces (often sold as country style boneless ribs), 2 medium white onions, diced, 3 -6 fresh garlic cloves, minced, 1 teaspoon ground cumin, and more.

Yes, Short Cut 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.

Short Cut Chili Verde

How did you like this recipe?

Frequently Asked Questions