Chili Verde the Editors of Publications International, Ltd.
Makes 4 servings
|3/4||pound boneless lean pork, cut into 1-inch cubes|
|1||can (15 ounces) Great Northern beans, rinsed and drained|
|1||can (about 14 ounces) chicken broth|
|1||pound fresh tomatillos, coarsely chopped, rinsed and husks removed|
|1||large onion, halved and thinly sliced|
|1||can (4 ounces) diced mild green chilies|
|6||cloves garlic, chopped or sliced|
|1||teaspoon ground cumin|
|Salt and black pepper|
|1/2||cup lightly packed fresh cilantro, chopped|
- Spray large skillet with nonstick cooking spray and heat over medium-high heat. Add pork; cook until browned on all sides.
- Combine cooked pork and all remaining ingredients except cilantro and sour cream in slow cooker. Cover and cook on HIGH 3 to 4 hours.
- Season to taste with salt and pepper. Gently press pork against side of slow cooker with wooden spoon to shred. Reduce heat to LOW. Stir in cilantro and cook 10 minutes. Serve with sour cream.
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