Pork Chili Verde

Recipe By:
Steve G
  • Currently 5.0/5 Stars.
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  • Total Time 120 min Ico-add
  • Yield 8 Servings
  • Level Medium

Something a little different from the usual "Bowl of Red," a green chili with pork that packs a flavor punch and is loaded with potatoes and beans.
 

Ingredients

  • 3 to 4 pounds boneless pork roast, cubed
  • 1 large onion, chopped
  • 5 garlic cloves, minced
  • 2 cups cold water
  • 3 to 5 tomatoes, chopped
  • 2 small cans chopped green chilies
  • 2 large potatoes, cubed
  • 1 small bunch fresh cilantro, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons ground oregano
  • 1 teaspoon salt
  • 2 cans pinto beans, drained
  • Sour cream (optional)
  • Chopped green onions (optional)
  • Hot salsa (optional)
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Directions

  1. 1. Brown the pork cubes with the onions and garlic.
  2. 2. Add the remaining ingredients minus the beans.
  3. 3. Bring to a rolling boil, reduce heat to medium low, cover and simmer for 45 minutes.
  4. 4. Add the beans and continue to simmer, covered, for an additional 30 minutes.
  5. 5. Top with optional ingredients if desired.
 
 
  • Did you know?

    In response to north Texan Wick Fowler's invention of "Two-Alarm Chili," Matt Weinstock, a Los Angeles newspaper columnist, observed the concoction, "was reputed to open eighteen sinus cavities unknown to the medical profession."