Easy Chili Verde
In this Easy Chili Verde, tender pork and green chilies create deep flavors for this shortcut version of a classic New Mexico stew.
Servings 6 servings
Ingredients
- ¼ cup canola oil
- 2 pounds boneless pork shoulder cut into ½” cubes
- Salt and ground black pepper
- ½ cup flour
- 8 ounces breakfast sausage (mild, medium, or hot - your preference)
- 1 tablespoon ground cumin
- ½ cup chopped green onions
- 2 medium yellow onions finely chopped
- 1 jalapeno seeded and finely chopped
- 1 large Poblano pepper seeded and chopped
- 1 green bell pepper finely chopped
- 8 ounces canned chopped green chilis Hatch recommended
- 20 ounces green enchilada sauce (2 10-ounce cans)
- 2 cups chicken stock
- Cilantro and shredded Monterey Jack cheese for serving
Instructions
- Heat the oil in a large (8-quart or larger) saucepan over medium high heat.¼ cup canola oil
- Season the cubed pork well with salt and pepper. Toss the cubes in flour to coat. Shake off the excess.2 pounds boneless pork shoulder, Salt and ground black pepper, ½ cup flour
- Add to the hot oil and cook until browned (work in batches and don’t crowd the pan). Remove to a paper towel lined plate to drain.
- Add the sausage and cook, breaking it up, until browned (about 4 minutes). Transfer to the plate with the pork.8 ounces breakfast sausage
- Add cumin, scallions, onions, jalapeno, Poblano, and green bell pepper. Cook, stirring until soft (about 15 minutes).1 tablespoon ground cumin, ½ cup chopped green onions, 2 medium yellow onions, 1 jalapeno, 1 large Poblano pepper, 1 green bell pepper
- Add back the reserved pork and sausage.
- Add the canned green chilis, enchilada sauce, and chicken stock.8 ounces canned chopped green chilis, 20 ounces green enchilada sauce, 2 cups chicken stock
- Bring to the boil. Reduce the heat and cook until pork is tender (about 30 minutes). Garnish with cilantro and cheese.Cilantro and shredded Monterey Jack cheese for serving
Notes
- For the canned chopped green chilies, I highly recommend Hatch chilies if you can get them. Otherwise, any brand works.
- To make in a slow cooker, brown the meats and cook the vegetables as directed in the recipe. Add all ingredients to a crockpot and cook on low for 6-8 hours or until the pork is very tender.
- Substitute an equal amount of chicken for the pork to make a Chicken Chili Verde.
Nutrition
Serving: 1 | Calories: 532kcal | Carbohydrates: 27g | Protein: 46g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1412mg | Potassium: 973mg | Fiber: 4g | Sugar: 10g | Vitamin A: 977IU | Vitamin C: 54mg | Calcium: 60mg | Iron: 4mg
