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Chili Verde recipe

Warm up from a day from raking leaves orbuilding a snow fort with this stewed chili. leftovers tastebetter the next day. Serve with cornbread twists.

Recipe: Chili Verde

2 pounds boneless pork butt (shoulder),cubed and dusted with flour seasoned with black pepper
2 tablespoons bacon drippings or vegetable oil
3 cups chopped onion
3 cloves garlic, minced
1 tablespoon oregano
2 tablespoons ground cumin
2 teaspoons salt
6 (4-ounce) cans diced green chiles, drained
3 (14 1/2-ounce) cans chicken broth
1 teaspoon hot pepper sauce, or to taste

  • Heat fat in Dutch oven over medium-highheat; add pork cubes and brown evenly on all sides. Add onionsand garlic to pan; cook and stir until onions are tender, about10 minutes.
  • Stir in remaining ingredients and bringall to a boil. Lower heat to a simmer, cover and simmer untilpork is very tender and liquid is slightly thickened.
  • Serve immediately over hot cooked rice,if desired. Garnish with fresh cilantro sprigs.

    Serves 8.

    Recipe provided courtesy of Pork, The OtherWhite Meat.

    Chili Verde

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