Chili Verde

Ingredients

• 2 pounds boneless pork shoulder, cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 jalapeño, seeded and diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 (14.5 ounce) cans diced tomatoes
• 1 (14.25 ounce) can chicken broth
• 2 (10 ounce) cans mild green chile peppers, drained
• 2 cups chopped fresh tomatillos
• 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a large skillet over medium heat.
2. Add the pork cubes and cook until browned, about 5 minutes.
3. Add the onion, jalapeño, and garlic and cook for 3 minutes.
4. Stir in the chili powder, cumin, oregano, salt, and pepper.
5. Add the tomatoes, broth, chile peppers, tomatillos, and cilantro and bring to a boil.
6. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
7. Serve with tortillas, rice, or your favorite Mexican side dish.

Interesting Facts

• Chili Verde originated in Mexico and has become popular in the United States.
• Tomatillos are an essential ingredient in Chili Verde and are a close relative of the tomato.
• Chili Verde can be served with a variety of Mexican side dishes such as rice, tortillas, and beans.