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Pork Chili Verde

2 1/2 lb Pork kebabs*
1 c Regular-strength chicken broth
6 cl Garlic; minced or pressed
29 oz Mexican-style stewed tomatoes; or Italian style
14 oz Diced green chilies
1 md Onion; chopped
2 ts Fresh oregano leaves; minced
1 ts Dried oregano leaves
Warm flour tortillas; (optional)
Lime wedge; (optional)

*or pork shoulder trimmed of excess fat and cut into 1-inch cubes

In a 5- to 6-quart pan over medium heat, combine pork, 1/2 cup broth, and garlic. Cover; cook 30 minutes. Remove lid; cook, stirring often, until liquid caramelizes and meat browns, about 20 minutes. Add remaining broth; scrape brown bits from bottom of pan.

Add tomatoes with juice, green chilies, onion, and oregano. Cover and simmer gently, stirring occasionally, until meat pulls apart easily, about 1 1/2 hours. Serve with warm flour tortillas or over rice, with lime wedges to squeeze over meat mixture, if desired. Makes about 10 cups; 6 to 8 servings.

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