Pork Chili Verde
Pork Chili Verde might be just the main course you are searching for. For $2.64 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 243 calories, 10g of protein, and 3g of fat. This recipe serves 4. The Super Bowl will be even more special with this recipe. A mixture of fresh cilantro, paprika, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. 39 people have made this recipe and would make it again. It is brought to you by The Lean Green Bean. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 87%, this dish is spectacular. If you like this recipe, you might also like recipes such as Pork Chili Verde, Pork Chili Verde, and Chili Verde Pork.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
3 c broth
1 can white beans, drained and rinsed
½ - 1tsp cayenne pepper
2 tsp cumin
3 Tbsp fresh cilantro, chopped
3 cloves garlic, minced
1 c onion, diced
1 tsp paprika
3-4 cups pulled pork, cooked
2 c salsa verde
¼ tsp salt
2 serrano peppers
12 oz tomatillos
¼ c water
Equipment:
dutch oven
broiler
blender
Cooking instruction summary:
In a large dutch oven, saute the onion and garlic until onions are translucent.Add the remaining ingredients.Bring to a boil then reduce heat and let simmer for approximately 20 minutes.Serve topped with avocado and cheese if desired.Remove the papery skins from the tomatillos.Slice in half and roast at 425 for 10 min (or 4-5 min under the broiler).Combine the tomatillos, onion, water, cilantro and salt in a blender and blend until smooth.Makes approximately 1¾ cups
Step by step:
1. In a large dutch oven, saute the onion and garlic until onions are translucent.
2. Add the remaining ingredients.Bring to a boil then reduce heat and let simmer for approximately 20 minutes.
3. Serve topped with avocado and cheese if desired.
4. Remove the papery skins from the tomatillos.Slice in half and roast at 425 for 10 min (or 4-5 min under the broiler).
5. Combine the tomatillos, onion, water, cilantro and salt in a blender and blend until smooth.Makes approximately 1¾ cups
Nutrition Information:
covered percent of daily need
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