Chili Verde

Recipe by Happy Hippie
READY IN: 2hrs




  • 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.