Chili Verde (Green Chili) Recipe

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Serve this no-bean chili with beans or rice on the side. It's mild, so use salsa to raise the "heat" level as desired. See the recipe for Tomatillo Salsa for a quick, zesty salsa.

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Servings:

Ingredients

2 tablespoons olive or other oil, divided
1/2 pound pork, in small (1/2
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 onion, chopped
4 cloves garlic, chopped
2 tablespoons fresh oregano, chopped or 2 teaspoons dried, crumbled
1 teaspoon ground cumon
1 can green chilies, about 8 oz.
8 ounces fresh tomatillos, chopped, or use canned
1 cup white wine or water
2 tablespoons cilantro, chopped, for topping (optional)

Container:Heavy large skillet

Directions

PREP

25 mins

COOK

35 mins

READY IN

1 hr

Heat 1 tablespoon oil in a large heavy skillet. Salt and pepper the pork cubes and brown, stirring once or twice to turn, for about 5 minutes.
Set browned cubes aside, add 1 tablespoon oil to the browning pan, add onions to the pan and cook, stirring occasionally, for about 3 - 4 minutes. Add the garlic and stir in.
Add wine or water and stir to get any browned bits off the bottom of the pan.
Add oregano, chilies and tomatillos. Mix in and adjust heat to maintain a simmer. Cover and cook until pork is tender, about 30 minutes. Taste for seasoning.
Sprinkle cilantro over, if using. Serve with salsa, warm tortillas and/or beans or rice.

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