Pork Chili Verde

Name: Pork Chili Verde
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 16
Cuisine: American
Ingredients: 946 milliliters chicken stock; 1 bunch cilantro leaf, chopped; 1 Tbsp cumin; 6 larges garlic cloves, minced; 16 servings fresh ground black pepper, to taste; 4 larges jalapenos, seeded and minced; 8 mediums poblano chiles, seeded and chopped; 3 kilograms lean pork; 1 Tbsp sea salt; 1 kilograms fresh tomatillos, husks removed; 59 milliliters vegetable oil or lard; 2 larges yellow bell peppers, seeded and chopped; 2 larges yellow onions, chopped

You can never have too many main course recipes, so give Pork Chili Verde a try. Watching your figure? This gluten free, dairy free, whole 30, and דל פחמימות, recipe has 551 calories, 32g of protein, and 41g of fat per serving. This recipe serves 16. Head to the store and pick up ground pepper, vegetable oil, bell peppers, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes roughly 4 hours. This recipe is typical of American cuisine. It can be enjoyed any time, but it is especially good for The Super Bowl.

Ingredients

Servings:

946milliliters

chicken stock 1bunch

cilantro leaf, chopped 1Tbsp

cumin 6larges

garlic cloves, minced 16servings

fresh ground black pepper, to taste 4larges

jalapenos, seeded and minced 8mediums

poblano chiles, seeded and chopped 3kilograms

lean pork 1Tbsp

sea salt 1kilograms

fresh tomatillos, husks removed 59milliliters

vegetable oil or lard 2larges

yellow bell peppers, seeded and chopped 2larges

yellow onions, 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. The Castellroig Cava Brut with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.