Chili Verde
This hearty pork and green chili stew is a comforting dish that brings together tender pieces of pork shoulder with the bold flavors of roasted green chilies and aromatic spices. Slow-cooked to perfection, this stew is rich, flavorful, and pairs beautifully with steamed white rice. Top it off with a dollop of sour cream and a sprinkle of fresh cilantro for a satisfying meal that will warm you up from the inside out. Enjoy a taste of slow-cooked goodness with this easy and delicious recipe.
— Constant Cookbook
Ingredients
- 1 can (8 oz.) roasted whole green chilies
- 3 lb. boneless pork shoulder, cut into 1-inch cubes
- 2 cups chicken broth
- 4 garlic cloves, minced
- 1 tsp. dried oregano
- 1 1/2 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground white pepper, plus more, to taste
- Steamed white rice for serving
- 3/4 cup sour cream
- 1/2 cup chopped fresh cilantro
Instructions
- <b>Cook the stew</b>
- Put the chilies and their liquid in a slow cooker, tearing the chilies into coarse strips with your fingers. Stir in the pork, broth, garlic, oregano, the 1 1/2 tsp. salt and the 1/2 tsp. white pepper. Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer&rsquo;s instructions.
- <b>Serve and garnish the stew</b>
- Taste and adjust the seasonings with salt and white pepper. Ladle the stew over steamed rice and serve immediately, passing the sour cream and cilantro at the table. Serves 6 to 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Slow Cooker,</i> by Norman Kolpas (Oxmoor House, 2007).
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