Chile Verde
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 to 8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons oil 2 pounds boneless pork, cut into 1-inch cubes 1 large onion, chopped
10 to 12 Anaheims, roasted, peeled, and chopped 3 garlic cloves, chopped 1 teaspoon dried oregano
1/2 teaspoon each ground coriander and cumin 2 (18-ounce) cans tomatillos, drained and chopped 1 (14-1/2-ounce) can chicken broth
coarse salt and freshly ground pepper sour cream (optional) thinly sliced japapenos (optional)



1 In large pot, heat oil over medium-high heat.
2 Add meat and cook, stirring frequently, until browned on all sides. Add onion and cook, stirring frequently, until translucent. Stir in Anaheims, garlic, oregano, coriander, and cumin. Cook and stir 2 minutes longer.
3 Add tomatillos and chicken broth and bring to boil. Reduce heat, cover and simmer, stirring occasionally 45 minutes to 1 hour, or until meat is tender. Season to taste with salt and pepper. Serve with sour cream and jalapenos, if desired.

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