Chili Verde

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Info

Cook Time:

Serves: 8

Ingredients

• 2 pounds boneless pork butt (shoulder), cubed and dusted with flour seasoned with black pepper

• 2 tablespoons bacon drippings or vegetable oil

• 3 cups chopped onions

• 3 cloves garlic, minced

• 1 tablespoon oregano

• 2 tablespoons ground cumin

• 2 teaspoons salt

• 6 4-oz. cans diced green chilis, drained

• 3 14 1/2-oz. cans chicken broth

• 1 teaspoon hot pepper sauce, or to taste

Directions

1.Heat fat in Dutch oven over medium-high heat; add pork cubes and brown evenly on all sides.

2.Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes. Stir in remaining ingredients and bring all to a boil.

3.Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened.

4.Serve immediately over hot cooked rice, if desired. Garnish with fresh cilantro sprigs.

Source

• Pork Recipes by the South Carolina Department of Agriculture, public domain government resource -- original source of recipe