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Chili Verde
Created by: Howcan Team
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 lb tomatillos, husked and quartered
- 2 cans (4 oz each) diced green chilies
- 2 cups chicken broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Instructions
- In a large bowl, toss 2 lbs of pork shoulder cubes with 1/4 cup of flour until evenly coated.
- In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp of vegetable oil over medium-high heat.
- Add the pork cubes in batches and brown on all sides, then transfer to a plate and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
- Return the browned pork cubes to the pot, along with the quartered tomatillos, diced green chilies, chicken broth, ground cumin, dried oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender.
- Stir in the chopped fresh cilantro just before serving.
- Serve the Chili Verde hot with warm tortillas or rice. Enjoy!
Chili Verde, a traditional Mexican dish, has a rich history dating back to the Aztecs. This succulent stew is made with chunks of pork simmered in a tangy green sauce made from tomatillos, green chilies, and cilantro. The dish has evolved over centuries, with each region adding its own unique twist. Renowned chefs like Rick Bayless and Diana Kennedy have popularized their versions of Chili Verde, while restaurants in the American Southwest, particularly in New Mexico, are celebrated for their authentic renditions. The key to a perfect Chili Verde lies in the balance of flavors and the tenderness of the pork, making it a favorite among food enthusiasts.
140 min
6
380 calories
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