Chili Verde

Ingredients

  • 1 teaspoon ground coriander
  • 2 garlic cloves, crushed
  • 5 (11-ounce) cans whole tomatillos, drained and chopped
  • ½ teaspoon black pepper, divided
  • ¼ cup chopped seeded Anaheim chile
  • 2 tablespoons chopped seeded jalapeño pepper (about 1)
  • 1 teaspoon canola oil
  • + 9 more ingredients
    • 8 lime wedges
    • 2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
    • 3 cups chopped onion (about 2)
    • ¼ cup chopped fresh cilantro
    • 6 cups hot cooked long-grain rice
    • 1 teaspoon ground cumin
    • ¼ teaspoon salt
    • 3 cups fat-free, less-sodium chicken broth
    • 2 teaspoons dried oregano

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 teaspo...

View full recipe at My Recipes

Comments

Variations on Chili Verde

  • Chili Verde
    • lime, quartered
    • cilantro, fresh, chopped coarsely
    • salt to taste
    • neutral flavored oil
    • 2 bay leaves
    • 4 cups chicken broth
    • 2 tablespoons cumin
    • +6 other ingredients
  • Chili Verde
    • 3/4 pound lean boneless round steak, cut into 1-inch cubes
    • 1 large green bell pepper, chopped
    • 1 cup no-salt-added salsa
    • +12 other ingredients


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