Chili Verde

Name: Chili Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 59 milliliters chopped seeded Anaheim chile; 1 teaspoons black pepper, divided; 907 grams boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces; 1 teaspoon canola oil; 1 liters hot cooked long-grain rice; 710 milliliters fat-free, less-sodium chicken broth; 59 milliliters chopped fresh cilantro; 2 garlic cloves, crushed; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 2 Tbsps chopped seeded jalapeño pepper (about 1); 8 lime wedges; 710 milliliters chopped onion (about 2); 2 teaspoons dried oregano; 0 teaspoons salt; 2 kilograms whole tomatillos, drained and chopped

Chili Verde might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 418 calories, 32g of protein, and 7g of fat per serving. This recipe serves 8. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have canolan oil, rice, ground coriander, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It will be a hit at your The Super Bowl event. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 40

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Oven

Heat oil in a large Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Sprinkle salt and 1/4 teaspoon black pepper over pork.

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Black Pepper

Pork

Salt

Add pork to pan; cook 8 minutes or until browned.

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Pork

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Frying Pan

Remove from pan.

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Frying Pan

Add onion, chile peppers, and garlic; saut 5 minutes. Return pork to pan.

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Chili Pepper

Garlic

Onion

Pork

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Frying Pan

Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil. Cover and bake at 400 for 1 hour. Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender. Cool completely.

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Black Pepper

Tomatillos

Coriander

Cilantro

Oregano

Broth

Cumin

Pork

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Oven

Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.

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Ziploc Bags

Thaw pork mixture overnight in refrigerator. Reheat in microwave or place mixture in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently.

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Pork

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Microwave

Sauce Pan

Serve over rice.

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Rice

Garnish with lime wedges.

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Lime Wedge

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Ingredients

Servings:

59milliliters

chopped seeded Anaheim chile 1teaspoons

black pepper, divided 907grams

boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces 1teaspoon

canola oil 1liters

hot cooked long-grain rice 710milliliters

fat-free, less-sodium chicken broth 59milliliters

chopped fresh cilantro 2

garlic cloves, crushed 1teaspoon

ground coriander 1teaspoon

ground cumin 2Tbsps

chopped seeded jalapeño pepper (about 1)8

lime wedges 710milliliters

chopped onion (about 2)2teaspoons

dried oregano 0teaspoons

salt 2kilograms

whole tomatillos, drained and chopped

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Casteller Cava Rosado. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.