Chili Verde

Ingredients

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

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...

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