Authentic Chili Verde Recipe: A Flavorful Mexican Classic

INGREDIENTS

1/2 to 3/4 pound boneless lean pork, cut into 1-inch cubes 1 large onion, halved and thinly sliced 6 cloves garlic, chopped or sliced 1/2 cup water 1 pound fresh tomatillos 1 can (14-1/2 ounces) chicken broth 1 can (4 ounces) diced mild green chilies, drained 1 teaspoon ground cumin 1‑1/2 cups cooked navy or Great Northern beans or 1 can (15 ounces) Great Northern beans, rinsed and drained 1/2 cup lightly packed fresh cilantro, chopped Jalapeño peppers,* sliced (optional) *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Place pork, onion, garlic and water in large saucepan. Cover; simmer over medium-low heat 30 minutes, stirring occasionally (add more water if necessary). Uncover; boil over medium-high heat until liquid evaporates and meat browns.
2. Stir in tomatillos and broth. Cover; simmer over medium heat 20 minutes or until tomatillos are tender. Pull tomatillos apart with 2 forks. Add chilies and cumin.
3. Cover; simmer over medium-low heat 45 minutes or until meat is tender and pulls apart easily. (Add more water or broth, if necessary, to keep liquid at same level.) Add beans; simmer 10 minutes or until heated through. Stir in cilantro. Top with jalapeño peppers, if desired.

This recipe appears in: Mexican