Chili Verde

Name: Chili Verde
Ingredients: 1 lb boneless pork shoulder, trimmed of fat and cut into 3/4 inch cubes; 1 (28 ounce) can tomatoes; 2 medium onions, chopped; 1 1/2 cups celery, thinly sliced; 1 teaspoon dry oregano; 1/2 teaspoon rubbed sage; 2 dried bay leaves; 1 large green bell pepper (about 8 oz); 2 anaheim chilies; 2 poblano peppers, seeded and chopped (3 to 4 oz. total); 4 cups cooked rice; fresh cilantro stem

12 ingredients

10 steps

Ingredients

1 lb boneless pork shoulder, trimmed of fat and cut into 3/4 inch cubes
1 (28 ounce) can tomatoes
2 medium onions, chopped
1 1/2 cups celery, thinly sliced
1 teaspoon dry oregano
1/2 teaspoon rubbed sage
2 dried bay leaves
1 large green bell pepper (about 8 oz)
2 anaheim chilies
2 poblano peppers, seeded and chopped (3 to 4 oz. total)
4 cups cooked rice
fresh cilantro stem

Directions

1

Place pork in a wide nonstick frying pan.
2

Drain about 1/2 cup liquid from tomatoes into pan. Bring to a boil over high heat; then reduce heat, cover, and simmer for 30 minutes.
3

Uncover pan; add onions, celery, oregano, and sage.
4

Cook over high heat, stirring often, until liquid has evaporated and drippings are browned (8 to 10 minutes).
5

Add bay leaves. Cut up tomatoes then add tomatoes and their remaining liquid and stir to scrape browned bits free.
6

Reduce heat, cover, and simmer for 30 more minutes.
7

Stir in bell pepper and chilies; cover and continue to cook stirring occasionally until pork is very tender when pierced (about 15 more minutes).
8

If chili is too thin, uncover and simmer until it's as thick as you like.
9

Skim and discard fat, if necessary.
10

To serve, spoon chili over rice and garnish with cilantro sprigs.