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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Chili Verde
Yield: Makes 4 servings
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)
Preparation:
1.
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.
2.
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.
3.
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
