Chili Verde

Photo by ROBandSEAN ..

PREP TIME

25

minutes

TOTAL TIME

420

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

420

minutes

SERVINGS

--

servings

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

Directions

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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