Chili Verde
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.
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INGREDIENTS
Nutrition- 1
- 1(28 ounce) can tomatoes
- 2
- 1 1⁄2
- 1teaspoon dry oregano
- 1⁄2teaspoon rubbed sage
- 2dried bay leaves
- 1
- 2poblano peppers, seeded and chopped (3 to 4 oz. total)
- 4cups cooked rice
DIRECTIONS
- Place pork in a wide nonstick frying pan.
- Drain 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.
- Uncover pan; add onions, celery, oregano, and sage.
- Cook over high heat, stirring often, until liquid has evaporated and drippings are browned (8 to 10 minutes).
- Add bay leaves. Cut up tomatoes then add tomatoes and their remaining liquid and stir to scrape browned bits free.
- Reduce heat, cover, and simmer for 30 more minutes.
- Stir in bell pepper and chilies; cover and continue to cook stirring occasionally until pork is very tender when pierced (about 15 more minutes).
- If chili is too thin, uncover and simmer until it's as thick as you like.
- Skim and discard fat, if necessary.
- To serve, spoon chili over rice and garnish with cilantro sprigs.