Chili Verde

Name: Chili Verde
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: North America, Mexican
Ingredients: 4 tablespoons canola oil; 4 pounds boneless pork, cut into 3/4-inch cubes; 1/4 cup all-purpose flour; 1 can (4 ounces) chopped green chiles; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 garlic cloves, minced; 1/2 cup minced fresh cilantro; 1/2 to 1 cup salsa verde; 1 can (14-1/2 ounces) chicken broth; Flour tortillas, warmed

Total Time Prep: 20 min. Cook: 1-1/2 hours

Yield 8 servings

Contest Winner

Test Kitchen Approved

This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California

Ingredients

4 tablespoons canola oil
4 pounds boneless pork, cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
1/2 cup minced fresh cilantro
1/2 to 1 cup salsa verde
1 can (14-1/2 ounces) chicken broth
Flour tortillas, warmed

Directions

In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven.
Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas.

Nutrition Facts

1 serving: 404 calories, 20g fat (6g saturated fat), 133mg cholesterol, 509mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 48g protein.

This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California

Recipe Creator