Warm up from a day from raking leaves or
building a snow fort with this stewed chili. Leftovers taste
better the next day. Serve with cornbread twists.
Chili Verde
- 2 pounds boneless pork
butt (shoulder), cubed and dusted with flour seasoned with black
pepper
2 tablespoons bacon drippings or vegetable oil
3 cups chopped onion
3 cloves garlic, minced
1 tablespoon oregano
2 tablespoons ground cumin
2 teaspoons salt
6 (4-ounce) cans diced green chiles, drained
3 (14 1/2-ounce) cans chicken broth
1 teaspoon hot pepper sauce, or to taste
- Heat fat in Dutch oven
over medium-high heat; add pork cubes and brown evenly on all
sides. Add onions and garlic to pan; cook and stir until onions
are tender, about 10 minutes.
- Stir in remaining ingredients
and bring all to a boil. Lower heat to a simmer, cover and simmer
until pork is very tender and liquid is slightly thickened.
- Serve immediately over
hot cooked rice, if desired. Garnish with fresh cilantro sprigs.
Serves 8.
Nutrition Facts
Calories 309 calories
Protein 32 grams
Fat 16 grams
Sodium 1854 milligrams
Cholesterol 97 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
