Chili Verde

Name: Chili Verde
Total time: 8700 s
Yield: 8 servings
Ingredients: 2 pounds boneless blade pork roast cubed and dusted with flour seasoned with black pepper; 2 tablespoons bacon drippings OR vegetable oil; 3 cups onions chopped; 3 cloves garlic minced; 1 tablespoon oregano; 2 tablespoons ground cumin; 2 teaspoons salt; 24 ounces diced green chilies drained; 43 1/2 ounces chicken broth; 1 teaspoon hot pepper sauce or to taste

Pork

Main Dishes
Low Sugar
Low Saturated Fat
Low Carb
Low Calorie
High Vitamin C
High Protein
High Iron

10Ingredients

┅Calories

2Hours

Ingredients

servings:

2 pounds boneless blade pork roast (cubed and dusted with flour seasoned with black pepper)
2 tablespoons bacon drippings (OR vegetable oil)
3 cups onions (chopped)
3 cloves garlic (minced)
1 tablespoon oregano
2 tablespoons ground cumin
2 teaspoons salt
24 ounces diced green chilies (drained)
43 1/2 ounces chicken broth
1 teaspoon hot pepper sauce (or to taste)

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Directions

Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides. Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes. Stir in remaining ingredients and bring all to a boil. Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened, about 1 1/2 to 2 hours. Serve immediately over hot cooked rice, if desired. Garnish with fresh cilantro sprigs.

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