Average Rating: 4.583333TOTAL TIME: Prep: 20 min. Cook: 1-3/4 hours
YIELD: 8 servings.Ingredients
- 4 tablespoons canola oil
- 4 pounds boneless pork, cut into 3/4-inch cubes
- 1/4 cup all-purpose flour
- 1 can (4 ounces) chopped green chiles
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 garlic cloves, minced
- 1/2 cup minced fresh cilantro
- 1/2 to 1 cup salsa verde
- 1 can (14-1/2 ounces) chicken broth
- Flour tortillas, warmed
- Minced fresh cilantro, opitonal
Instructions
- 1. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven.
- 2. Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas.
Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts
1 serving: 404 calories, 20g fat (6g saturated fat), 133mg cholesterol, 509mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 48g protein.
