1/2 Photos of Chili Verde
1 hr 30 mins
Happy Hippie's Note:
This is a classic Mexican recipe that I hope you'll enjoy. It's been modified to be low fat without detriment to the dish. Give it a try, you won't be sorry.
My Private Note
Units: US | Metric
- 1 lb boneless pork shoulder, trimmed of fat and cut into 3/4 inch cubes
- 1 (28 ounce) can tomatoes
- 2 medium onions, chopped
- 1 1/2 cups celery, thinly sliced
- 1 teaspoon dry oregano
- 1/2 teaspoon rubbed sage
- 2 dried bay leaves
- 1 large green bell pepper (about 8 oz)
- 2 anaheim chilies
- 2 poblano peppers, seeded and chopped (3 to 4 oz. total)
- 4 cups cooked rice
- fresh cilantro stem
- 1Place pork in a wide nonstick frying pan.
- 2Drain about 1/2 cup liquid from tomatoes into pan. Bring to a boil over high heat; then reduce heat, cover, and simmer for 30 minutes.
- 3Uncover pan; add onions, celery, oregano, and sage.
- 4Cook over high heat, stirring often, until liquid has evaporated and drippings are browned (8 to 10 minutes).
- 5Add bay leaves. Cut up tomatoes then add tomatoes and their remaining liquid and stir to scrape browned bits free.
- 6Reduce heat, cover, and simmer for 30 more minutes.
- 7Stir in bell pepper and chilies; cover and continue to cook stirring occasionally until pork is very tender when pierced (about 15 more minutes).
- 8If chili is too thin, uncover and simmer until it's as thick as you like.
- 9Skim and discard fat, if necessary.
- 10To serve, spoon chili over rice and garnish with cilantro sprigs.
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Nutritional Facts for Chili Verde
Serving Size: 1 (715 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 792.6
- Calories from Fat 259
- Total Fat 28.8 g
- Saturated Fat 9.4 g
- Cholesterol 80.5 mg
- Sodium 137.1 mg
- Total Carbohydrate 113.9 g
- Dietary Fiber 20.5 g
- Sugars 10.4 g
- Protein 31.5 g