Stove Top Pork Chili Verde
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 lbs tomatillos, husked, washed and cut in half5 garlic cloves, not peeled2 jalapenos, seeds and ribs removed, chopped1 bunch cilantro leaves, cleaned and chopped3 1/2 lbs pork tenderloin, trimmed & cut into bite size piecessaltblack pepper3 tbsp olive oil2 yellow onions3 garlic cloves, peeled and minced2 tbsp chopped fresh oregano or 1 tbsp of dried oregano2 1/2 cups chicken brothpinch of ground cloves
Place tomatillos, cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under broiler for about 5-7 minutes to lightly blacken the skin. Remove from broiler, let cool enough to handle.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 107.2
- Total Fat: 6.9 g
- Cholesterol: 7.1 mg
- Sodium: 1,178.6 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.7 g
- Protein: 3.8 g
Member Reviews
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AUSTEXGUY
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