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Chili Verde Recipe
½ to ¾ lb boneless lean pork, cut into 1-inch cubes
1 large onion, halved and thinly sliced
6 cloves garlic, chopped or sliced
½ cup water
1pound fresh tomatillos
1 can (14 ½ ounces) chicken broth
1 can (4 ounces) diced mild green chilies, drained
1-teaspoon ground cumin
1-½ cups cooked navy beans
½ cup lightly packed fresh cilantro, chopped
jalapeno peppers, sliced (optional)
Makes 4 servings
1. Place pork, onion, garlic and water in large saucepan. Cover; simmer over medium-low heat 30 minutes, stirring occasionally (add more water if necessary). Uncover; boil over medium-high heat until liquid evaporates and meat browns.
2. Stir in tomatillos and broth. Cover; simmer over medium heat 20 minutes or until tomatillos are tender. Pull tomatillos apart with 2 forks. Add chilies and cumin.
3. Cover; simmer over medium-low heat 45 minutes or until meat is tender and pulls apart easily. Add more water or broth, if necessary, and keep liquid at same level. Add beans; simmer 10 minutes or until heated through. Stir in cilantro. Top with jalapeno peppers, if desired. Sit back and enjoy!
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