Chile Verde - a favorite in Colorado - gains its rich green color from small, firm and tart tomatillos. Pork shoulder is slowly cooked until tender in the verdant broth - thinner than some bean-and-beef-based chilis - and has subtle heat thanks to milder Anaheim chiles. Serve the chili with tortilla chips and lime wedges after the flavors have concentrated.
Category: not set
Cuisine: not set
3 Anaheim chiles
1/4 cup vegetable oil
2 pounds boneless pork shoulder, cut into rough 1-inch chu
Kosher salt and freshly ground black pepper
1 teaspoon whole cumin seeds
1 medium yellow onion cut into small dice
1/2 cup finely chopped fresh cilantro with tender stems
6 cloves garlic minced
1 tablespoon all-purpose flour
One 16-ounce can crushed tomatillos
4 cups chicken stock
Tortilla chips and lime wedges for serving
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