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Chili Verde

Total Time

Prep: 20 min. Cook: 1-3/4 hours

Makes

8 servings

This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California
Chili Verde Recipe photo by Taste of Home

Ingredients

  • 4 tablespoons canola oil
  • 4 pounds boneless pork, cut into 3/4-inch cubes
  • 1/4 cup all-purpose flour
  • 1 can (4 ounces) chopped green chiles
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 garlic cloves, minced
  • 1/2 cup minced fresh cilantro
  • 1/2 to 1 cup salsa verde
  • 1 can (14-1/2 ounces) chicken broth
  • Flour tortillas, warmed
  • Minced fresh cilantro, opitonal

Directions

  1. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven.
  2. Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas.
    Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts

1 serving: 404 calories, 20g fat (6g saturated fat), 133mg cholesterol, 509mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 48g protein.

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