Chili Verde the Editors of Publications International, Ltd.
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||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.
- 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.
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