Chili Verde

Name: Chili Verde
Ingredients: 1 teaspoon canola oil; 1/4 teaspoon salt; 1/2 teaspoon black pepper, divided; 2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces; 3 cups chopped onion (about 2); 1/4 cup chopped seeded Anaheim chile; 2 tablespoons chopped seeded jalapeno pepper (about 1); 2 garlic cloves, crushed; 3 cups fat-free, less-sodium chicken broth; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 5 (11-ounce) cans whole tomatillos, drained and chopped; 1/4 cup chopped fresh cilantro; 6 cups hot cooked long-grain rice; 8 lime wedges

16 ingredients

3 steps

Ingredients

1 teaspoon canola oil
1/4 teaspoon salt
1/2 teaspoon black pepper, divided
2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
3 cups chopped onion (about 2)
1/4 cup chopped seeded Anaheim chile
2 tablespoons chopped seeded jalapeno pepper (about 1)
2 garlic cloves, crushed
3 cups fat-free, less-sodium chicken broth
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
5 (11-ounce) cans whole tomatillos, drained and chopped
1/4 cup chopped fresh cilantro
6 cups hot cooked long-grain rice
8 lime wedges

Directions

1

Preheat oven to 400°.
2

Heat oil in a large Dutch oven over medium-high heat. Sprinkle salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook 8 minutes or until browned. Remove from pan. Add onion, chile peppers, and garlic; saute 5 minutes. Return pork to pan. Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil. Cover and bake at 400° for 1 hour. Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
3

Thaw pork mixture overnight in refrigerator. Reheat in microwave or place mixture in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently. Serve over rice. Garnish with lime wedges.