By using green salsa, you can have an authentic tasting chili verde without the slicing and dicing! This incredibly delicious pork stew is a southwestern classic, and is wonderful served over rice.
Makes 8 Portions of Chili Verde
Makes 8 Portions of Chili Verde
Prep Time: 5 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 35 minutes
Ingredients:
- 2 tbsp vegetable oil
- 3 pounds bonless pork shoulder, cut into 2-inch cubes
- salt and pepper to taste
- 3 cups green salsa (be sure to get one made from tomatillos!)
- 1 tsp dried oregano
- cayenne to taste
- sour cream, optional
- chopped cilantro, optional
Preparation:
Season the pork cubes with salt and pepper. In a heavy Dutch oven, heat the oil on high heat, and brown the pork (in batches if necessary) until well browned. Drain the excess grease, and add the salsa. Add the pork and oregano.
Cover and simmer on low for 1 1/2 hours, stirring occasionally, until the pork is very tender. Adjust seasoning, and add cayenne if a spicier chili is desired. Serve in a bowl with sour cream and cilantro.
Cover and simmer on low for 1 1/2 hours, stirring occasionally, until the pork is very tender. Adjust seasoning, and add cayenne if a spicier chili is desired. Serve in a bowl with sour cream and cilantro.