Chili Verde

Name: Chili Verde
Ingredients: 4 tablespoons canola oil, divided; 4 pounds boneless pork, cut into 3/4-inch cubes; 1/4 cup all-purpose flour; 1 can (4 ounces) chopped green chilies; 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; 1 can (14-1/2 ounces) chicken broth; Flour tortillas, warmed

12 ingredients

2 steps

Ingredients

4 tablespoons canola oil, divided
4 pounds boneless pork, cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 can (4 ounces) chopped green chilies
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
1 can (14-1/2 ounces) chicken broth
Flour tortillas, warmed

Directions

1

In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of 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.
2

Sprinkle flour over meat; mix well. Add the chilies, cumin, salt, pepper, garlic, cilantro, salsa and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas. Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.