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Chili Verde

Ready In: 1 hour 25 minutes
Serves: 4
Dairy-freeGluten-freeLow Added Sugar
Serve this dish with a side salad and fruit for a complete meal.

What you'll need

Vegetable peeler
Cutting board
Sharp knife
Measuring spoons
Medium saucepan with cover
Blender container
Measuring cups
Large pan with lid
Spatula or spoon

Ingredients

Serves 4
1 pound Tomatillos Fresh, husks removed, washed, and cut into quarters
3 Anaheim Chilies roasted, peeled, seeded, and diced
3 Green Onions sliced
2 cloves Garlic chopped
1 Jalapeño Peppers seeded and diced
2 tablespoons Lime Juice Fresh
1 teaspoon Sugar
2 teaspoons Oil
1 1/2 pounds Pork Tenderloin Lean, cut into 0.75 inch chunks
1/4 cup Cilantro Fresh, chopped
1/2 teaspoon Salt

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 Facts

Serving Size 1.50 cup

Serving Per Container 4

Amount Per Serving
Calories 413
% Daily Value*
Total Fat 11 g14%
Saturated Fat 3 g15%
Sodium 383 mg17%
Total Carbohydrate 35 g13%
Dietary Fiber 6 g21%
Protein 43 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: