Chili Verde

Chili Verde

Chili Verde


Makes 4 servings


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.


  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.

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