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Alex "Skud" Bayley / Flickr
Nutrition Facts (per serving) | |
---|---|
1001 | Calories |
63g | Fat |
0g | Carbs |
102g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 1001 |
% Daily Value* | |
Total Fat 63g | 81% |
Saturated Fat 21g | 104% |
Cholesterol 365mg | 122% |
Sodium 440mg | 19% |
Total Carbohydrate 0g | 0% |
Dietary Fiber 0g | 1% |
Protein 102g | |
Calcium 96mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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.
Ingredients
- 2 tablespoons 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
Steps to Make It
-
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.
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Drain the excess grease, and add the salsa. Add the pork and oregano.
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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.
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Serve in a bowl with sour cream and cilantro, if desired.