Chili Verde

haven't tried this yet

Photo by Jennifer H.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from bhg.com

Ingredients

  • 1 1/2

    pounds boneless pork shoulder roast

  • 1

    tablespoon olive oil

  • 1

    15 ounce canGreat 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 candiced green chile peppers, undrained

  • 2

    cloves garlic, minced

  • 3/4

    teaspoon ground cumin

  • 1/2

    teaspoon salt

  • 1

    14 ounce canchicken 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. 5. Nutrition Facts per serving for 5- to 6-quart slow cooker: 338 cal., 11 g total fat (3 g sat. fat), 77 mg chol., 680 mg sodium, 29 g carbo., 6 g fiber, 32 g pro. From the Test KitchenTo use a 5- to 6-quart slow cooker: •increase the meat to 2 pounds and brown in an extra-large skillet. Use two 15-ounce cans Great Northern beans or navy beans, 1 1/4 pounds fresh tomatillos or three 11-ounce cans tomatillos, 3/4 cup chopped onion, 3 cloves garlic, 1 teaspoon ground cumin, two 14-ounce cans chicken broth, 2 cups chopped fresh spinach leaves, and 1 tablespoon lime juice. (Do not change the amounts of olive oil, green chile peppers, and salt.) Makes 8 servings. Nutrition Facts (Chili Verde) Servings Per Recipe 6, cal. (kcal) 300, Fat, total (g) 11, chol. (mg) 76, sat. fat (g) 3, carb. (g) 21, fiber (g) 4, pro. (g) 29, sodium (mg) 606, Percent Daily Values are based on a 2,000 calorie diet

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