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| You can eat Chili Verdi as a dip with chips, or in tortillas with all the goodies |
Chili Verde using canned green chilies for convenience is an easy and inexpensive dish, here is a recipe:
Ingredients:
2 pounds pork shoulder, cut into 1-inch cubes
Salt and pepper to taste
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground coriander
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| Verdi is great with all the add-ons |
1/4 teaspoon cayenne pepper (optional for heat)
1 cup chicken or vegetable broth
2 cans (about 7 ounces each) diced green chilies
1 can (14 ounces) diced tomatoes, undrained
1/2 cup chopped fresh cilantro
Juice of 1 lime
Instructions:
Prepare the Pork
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| Warm Tortillas just improve the dish |
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Brown the pork cubes on all sides until they are nicely seared. Work in batches to avoid overcrowding the pot.
Remove the browned pork and set it aside.
Saute Onions and Garlic:
In the same pot, add chopped onions and sauté until they are softened.
Add minced garlic and sauté for an additional minute.
Combine Ingredients:
Add the cumin, oregano, coriander, and cayenne pepper (if using) to the pot. Stir to combine.
Add Liquids and Canned Chilies:
Pour in the chicken or vegetable broth, scraping the bottom of the pot to release any flavorful bits.
Return the browned pork to the pot.
Add the diced green chilies from the cans (undrained) to the pot.
Simmer:
Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the pork is tender.
Finish the Dish:
Stir in the diced tomatoes (with their juice), chopped cilantro, and lime juice.
Simmer for an additional 30 minutes to let the flavors meld.
Adjust Seasoning:
Taste the chili verde and adjust the seasoning with salt and pepper as needed.
Serve the chili verde hot, garnished with additional cilantro if desired over rice or in a tortilla. This version is quick and easy, making it a great option for a flavorful meal using canned green chilies.
We serve it with hot tortillas, avocado, radishes and salsa.
