Stove Top Pork Chili VerdeSubmitted by: TGIRL09
IntroductionSlow cook on the stove stop. Uses all fresh ingredients. Adding this mostly due to it being a family favorite and not many others call for making homemade verde sauce. I also adjust the heat by leaving the seeds and ribs of one half of one jalapeno. Can also add 2 anaheim or poblano chiles for more heat. Slow cook on the stove stop. Uses all fresh ingredients. Adding this mostly due to it being a family favorite and not many others call for making homemade verde sauce. I also adjust the heat by leaving the seeds and ribs of one half of one jalapeno. Can also add 2 anaheim or poblano chiles for more heat.
1 1/2 lbs tomatillos, husked, washed and cut in half
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
1 bunch cilantro leaves, cleaned and chopped
3 1/2 lbs pork tenderloin, trimmed & cut into bite size pieces
3 tbsp olive oil
2 yellow onions
3 garlic cloves, peeled and minced
2 tbsp chopped fresh oregano or 1 tbsp of dried oregano
2 1/2 cups chicken broth
pinch of ground cloves
Place tomatillos, skin included, into blender. Remove the now roasted garlic cloves from their skin, add them to the blender. Add chopped jalapenos and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed. May need to work in batches.
Season pork cubes generously with salt and pepper. Heat oil in a large skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better change to brown well. Using slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.
Pour off excess fat, leaving about a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onions and garlic, pork, oregano, tomatillo chile verde sauce, chicken broth and a pinch of ground cloves. Add additional salt and pepper to taste, keeping in mind that as the chile verde cooks, it will reduce and concentrate a bit.
Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Add additional salt and pepper to taste if desired.
Serve with warm flour tortillas. (tortillas not calculated in the nutrient values)
Serves 8 with 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TGIRL09.
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This...was...amazing! My only issue, and likely because I let it reduce a bit too much, was that I only got about 5.5 cups out of it. No worries, though; even if I count double calories for a double serving it's crazy low-cal and sooo delicious. Even freezes well! A+ - 9/28/12
Yeah. This rocks. I'll make this again before the year's out. Mine's a little different. I did use the blender, but I used low sodium chicken broth and no salt whatsoever. Instead of jalapenos, I used fresh green chiles -- seeds included. What I lack in salt I made up for in spicy. Love it. - 9/3/10