By using prepared green salsa, you can have an authentic tasting chili verde without the slicing and dicing! This incredibly delicious pork stew is a southwestern classic, and is wonderful served over rice.
- 2 tablespoon vegetable oil
- 3 pounds boneless pork shoulder (cut into 2-inch cubes)
- Salt and freshly ground black pepper to taste
- 3 cups green salsa (be sure to get one made from tomatillos)
- 1 teaspoon dried oregano
- Cayenne to taste
- Optional: sour cream
- Optional: chopped cilantro
1. Season the pork cubes with salt and pepper. In a heavy Dutch oven, heat the oil on high heat, and brown the pork (in batches if necessary) until well browned. Drain the excess grease, and add the salsa. Add the pork and oregano.
2. Cover and simmer on low for 1 1/2 hours, stirring occasionally, until the pork is very tender. Adjust seasoning, and add cayenne if a spicier chili is desired. Serve in a bowl with sour cream and cilantro, if desired.
|Nutritional Guidelines (per serving)|
|Total Fat||63 g|
|Saturated Fat||21 g|
|Unsaturated Fat||30 g|
|Dietary Fiber||0 g|