TLC Cooking "Chili Verde"

Chili Verde

Chili Verde

YIELD Makes 4 servings
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INGREDIENTS

1/2	to 3/4 pound boneless lean pork, cut into 1-inch cubes
1	large onion, halved and thinly sliced
6	cloves garlic, chopped or sliced
1/2	cup water
1	pound fresh tomatillos
1	can (14-1/2 ounces) chicken broth
1	can (4 ounces) diced mild green chilies, drained
1	teaspoon ground cumin
1‑1/2	cups cooked navy or Great Northern beans or 1 can (15 ounces) Great Northern beans, rinsed and drained
1/2	cup lightly packed fresh cilantro, chopped
Jalapeño peppers,* sliced (optional)

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Place pork, onion, garlic and water in large saucepan. Cover; simmer over medium-low heat 30 minutes, stirring occasionally (add more water if necessary). Uncover; boil over medium-high heat until liquid evaporates and meat browns.
Stir in tomatillos and broth. Cover; simmer over medium heat 20 minutes or until tomatillos are tender. Pull tomatillos apart with 2 forks. Add chilies and cumin.
Cover; simmer over medium-low heat 45 minutes or until meat is tender and pulls apart easily. (Add more water or broth, if necessary, to keep liquid at same level.) Add beans; simmer 10 minutes or until heated through. Stir in cilantro. Top with jalapeño peppers, if desired.

This recipe appears in: Mexican

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