Chili Verde |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 pound fresh tomatillos | 1 can (about 14 ounces) chicken broth | 1 can (4 ounces) diced mild green chilies |
| 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 |
| sour cream | ||
| 1 | Place pork, onion, garlic and 1/2 cup water into 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. Tear tomatillos apart with 2 forks. Add chilies and cumin. |
| 3 | Cover; simmer over medium-low heat 45 minutes or until meat is tender and tears apart easily. (Add more water or broth to keep liquid level the same.) Add beans; simmer 10 minutes or until heated through. Stir in cilantro. Serve with sour cream. |