Chili Verde

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Chili Verde."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/chili-verde-recipe.htm>  21 November 2008.

Chili Verde Photo
Chili Verde
Yield: Makes 4 servings
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Ingredients:
1/2
to 3/4 pound boneless lean pork, cut into 1-inch cubes

1
large onion, halved and thinly sliced

6
cloves garlic, chopped or sliced

1/2
cup water

1
pound fresh tomatillos

1
can (14-1/2 ounces) chicken broth

1
can (4 ounces) diced mild green chilies, drained

1
teaspoon ground cumin

1-1/2
cups cooked navy or Great Northern beans or 1 can (15 ounces) Great Northern beans, rinsed and drained

1/2
cup lightly packed fresh cilantro, chopped

Jalapeño peppers,* sliced (optional)



Preparation:
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, to keep liquid at same level.) Add beans; simmer 10 minutes or until heated through. Stir in cilantro. Top with jalapeño peppers, if desired.





This recipe appears in: Mexican