Chili Verde

By Traceylu-2

341 cal, 14 g fat, 47 g protein

Ingredients

• 3 pounds pork shoulder, excess fat trimmed, cut into 1-inch pieces
• Salt and pepper
• 1 medium yellow onion, thinly sliced
• 1 cup green tomatillo salsa
• 1 1/2 cups low-sodium chicken broth
• Fresh cilantro and lime wedges, for serving

Preparation

Step 1

Season pork with salt and pepper. In a large Dutch oven or other heavy-bottomed pot, add pork, onion, salsa, and broth. Bring to a boil, then cover and reduce heat to medium-low. Simmer until pork pulls apart easily, 1 1/2 to 2 hours. Skim fat off top. Season with salt and pepper. Top with cilantro and limes to serve.