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Chili Verde

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Rate this recipe 4.5/5 (6 Votes)
Chili Verde 1 Picture

Ingredients

  • 1 1/2 pounds boneless pork shoulder roast
  • 1 tablespoon olive oil
  • 1 15 ounce can Great Northern or navy beans, rinsed and drained
  • 12 ounces fresh tomatillos, husked and chopped, or two 11-ounce cans tomatillos, rinsed, drained, and coarsely chopped
  • 1/2 cup chopped onion (1 medium)
  • 1 4 ounce can diced green chile peppers, undrained
  • 2 cloves garlic, minced
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 14 ounce can chicken broth
  • 1 cup chopped fresh spinach leaves
  • 2 teaspoons lime juice
  • Dairy sour cream (optional)
  • Snipped fresh cilantro (optional

Details

Preparation time 25mins
Cooking time 420mins

Preparation

Step 1

1. Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Cook half of the meat in hot oil until brown; remove meat from skillet. Repeat with the remaining meat. Drain off fat.

2. Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in drained beans, tomatillos, onion, undrained chile peppers, garlic, cumin, and salt. Pour broth over mixture in cooker.

3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 1/2 to 4 hours.

4. Stir in spinach and lime juice. If desired, top each serving with sour cream and/or cilantro.

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