Chili Verde


Chili Verde

Ingredients

  • 1 1/2 pounds boneless pork shoulder roast
  • 1 tablespoon olive oil
  • 1 15 ounce can Great 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 can diced green chile peppers, undrained
  • 2 cloves garlic, minced
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 14 ounce can chicken broth
  • 1 cup chopped fresh spinach leaves
  • 2 teaspoons lime juice
  • Dairy sour cream (optional)
  • Snipped fresh cilantro (optional)

Preparation

  1. Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat.
  2. Cook half of the meat in hot oil until brown; remove meat from skillet. Repeat with the remaining meat.
  3. Drain off fat.
  4. 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.
  5. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 1/2 to 4 hours.
    Stir in spinach and lime juice. If desired, top each serving with sour cream and/or cilantro.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s