Pork Chili Verde Recipe

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Ingredients:

Serving

1 tsp canola oil
1/4 tsp salt
1/2 tsp black pepper, divided
2 lb boneless pork shoulder ( boston butt), trimmed and cut into 1-inch pieces
3 cups chopped onion (about 2)
1/4 cup chopped seeded anaheim chile
2 tbsp chopped seeded jalapeno pepper (about 1)
2 garlic cloves, crushed
3 cups fat-free , less-sodium chicken broth
2 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
5 (11-oz) cans whole tomatillos, drained and chopped
1/4 cup chopped fresh cilantro
6 cups hot cooked long-grain rice
8 lime wedges

Directions:

Preheat oven to 400°.
Heat oil in a large Dutch oven over medium-high heat.
Sprinkle salt and 1/4 teaspoon black pepper over pork.
Add pork to pan; cook 8 minutes or until browned.
Remove from pan.
Add onion, chile peppers, and garlic; sauté 5 minutes.
Return pork to pan.
Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil.
Cover and bake at 400° for 1 hour.
Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender.
Serve over rice. Garnish with lime wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	411.38 Kcal (1722 kJ)
Calories from fat	51.23 Kcal
		% Daily Value*
Total Fat	5.69g	9%
Cholesterol	68.03mg	23%
Sodium	325.31mg	14%
Potassium	910.42mg	19%
Total Carbs	50.57g	17%
Sugars	6.34g	25%
Dietary Fiber	6.74g	27%
Protein	41.23g	82%
Vitamin C	45.9mg	77%
Vitamin A	0.8mg	27%
Iron	4.1mg	23%
Calcium	135.3mg	14%

Amount Per 100 g
Calories	81.32 Kcal (340 kJ)
Calories from fat	10.13 Kcal
		% Daily Value*
Total Fat	1.13g	9%
Cholesterol	13.45mg	23%
Sodium	64.31mg	14%
Potassium	179.97mg	19%
Total Carbs	10g	17%
Sugars	1.25g	25%
Dietary Fiber	1.33g	27%
Protein	8.15g	82%
Vitamin C	9.1mg	77%
Vitamin A	0.2mg	27%
Iron	0.8mg	23%
Calcium	26.8mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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