Chili Verde

Chili Verde
Budget-friendly recipe
433
Serves:
4
1 hours 25 mins.

Serve this dish with a side salad and fruit for a complete meal.

Ingredients

1
pound
husks removed, washed, and cut into quarters
3
roasted, peeled, seeded, and diced
3
sliced
2
chopped
1
seeded and diced
2
tablespoons
1
teaspoon
2
teaspoons
pounds
cut into 0.75 inch chunks
¼
cup
chopped
½
teaspoon

What You'll Need

  • Cutting board
  • Sharp knife
  • Measuring cup
  • Measuring spoon
  • Medium saucepan with cover
  • Blender container
  • Large spoon
  • Large skillet with cover

Directions

  1. Place tomatillos in a medium saucepan with a small amount of water. Cover and simmer for about 5 minutes until soft.
  2. Drain tomatillos and place in a blender container with the Anaheim chilies, green onions, garlic, and jalapeño pepper. Blend on low speed until fairly smooth. Stir in lime juice and sugar and pour back into saucepan; set aside.
  3. Heat oil in a large skillet. Add pork to skillet; cook and stir over high heat for about 5 minutes to brown; add to the pan with the sauce. Bring to a boil; reduce heat and simmer, covered, for 50 minutes.
  4. Remove cover and cook for 10 minutes more. Stir in cilantro and salt. Serve with ½ cup cooked brown rice.

Nutrition Info and more

Serving size:
cups
Total calories:
413
Total fat:
11 g
Saturated fat:
3 g
Carbohydrates:
35 g
Protein:
43 g
Fiber:
6 g
Sodium:
383 mg
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