Chili Verde with Pork Shoulder recipe

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Ingredients

1 (3 1/2) pound boneless pork shoulder, cut into 1-inch cubes
1 red onion, chopped
4 cloves garlic, minced
2 tablespoons ground cumin
1 ½ tablespoons dried oregano
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper
2 (15 ounce) cans pinto beans, rinsed and drained
2 (10 ounce) cans diced tomatoes with green chile peppers
2 (4 ounce) cans diced green chiles
1 teaspoon chili powder
water as needed

Nutrition Info

198.3 calories
carbohydrate: 12.4 g
cholesterol: 52.1 mg
fat: 8.6 g
fiber: 3.6 g
protein: 18 g
saturatedFat: 2.9 g
servingSize: -
sodium: 697.1 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large pot over medium-high heat. Saute pork in the hot pot until no longer pink, 5 to 7 minutes. Add onion and cook until transparent, about 5 minutes. Stir in garlic and cook for 1 to 2 minutes. Add cumin, oregano, salt, and pepper. Stir in pinto beans, diced tomatoes, and green chiles. Add chili powder and mix well. Pour in enough water to make a thin gravy.

  2. Cover and cook, stirring often, until meat is fork tender, at least 2 hours.

Recipe Yield

12 servings

Recipe Note

Tender pork is simmered with green chiles, tomatoes, beans, and spices. I usually serve this with cornbread.

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