Chili Verde

Name: Chili Verde
Ingredients: 1 tablespoon oil; 2 lbs pork tenderloin, cut into 1-inch cubes; 1 12 teaspoons salt; 14 teaspoon pepper; 14 cup flour; 4 cups onions, chopped; 2 lbs tomatillos, husks and stems removed and quartered; 1 lb anaheim chili, cut into 1-inch pieces (about 4 medium); 6 garlic cloves, chopped; 3 cups water; 1 cup cilantro, chopped; 1 teaspoon cumin; 12 teaspoon oregano

13 ingredients

10 steps

Ingredients

1 tablespoon oil
2 lbs pork tenderloin, cut into 1-inch cubes
1 12 teaspoons salt
14 teaspoon pepper
14 cup flour
4 cups onions, chopped
2 lbs tomatillos, husks and stems removed and quartered
1 lb anaheim chili, cut into 1-inch pieces (about 4 medium)
6 garlic cloves, chopped
3 cups water
1 cup cilantro, chopped
1 teaspoon cumin
12 teaspoon oregano

Directions

1

Heat canola oil in a stockpot over medium-high heat.
2

Sprinkle the pork evenly with salt and pepper.
3

Place flour in a large zip-top plastic bag.
4

Add pork to bag; seal.
5

Shake to coat.
6

Add pork to pan, and saute 5 minutes, browning on all sides.
7

Remove pork from the pan.
8

Add onion, tomatillos, chiles, and garlic to pan; saute 8 minutes or until tender.
9

Add pork, water, and remaining ingredients to pan; bring to a simmer.
10

Cook 2 hours or until pork is tender, stirring occasionally.