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Chili Verde (Pork)

  • Yield: 4 servings 1x


  • 1 pound boneless pork (cut into 1/2 inch cubes)
  • 1 tbs avocado or peanut oil
  • 1 medium onion (diced)
  • 4 cloves garlic (minced)
  • 2 medium jalapeño peppers (stemmed, seeded and diced)
  • 1 tsp dried oregano
  • 1 tsp cumin
  • to taste salt & apepper
  • 2 4 oz cans whole peeled green chilies (drained)
  • 12 ounces broth
  • cilantro (GARNISH)
  • tomato (GARNISH)
  • Queso Fresco (GARNISH)


  1. Heat the oil in a large frying pan over medium heat.
  2. Add the onion, garlic, jalapeños, oregano, cumin, and salt.
  3. Cook until the onion is wilted, about 5 minutes.
  4. Remove the mixture to a large stew pot.
  5. In the same sauté pan, add the pork.
  6. Sprinkle lightly with salt and pepper and cook over medium-high heat until lightly browned, about 5 minutes.
  7. Remove the pork and add it to the pot.
  8. While the pork is browning, cut the canned chilies into 1/4 inch wide strips.
  9. Add the chilies to the pot, along with the broth and 1 1/2 cups water.
  10. Bring to a boil.
  11. Reduce the heat to simmer and cook, stirring occasionally, for 1 1/2 - 2 hours.
  12. Allow to reduce and add thickener to desired consistency.


Source:  The Well Filled Tortilla

  • Category: Main Dish
  • Cuisine: American


  • Calories: 212
  • Fat: 10.15 g
  • Carbohydrates: 10.69 g
  • Protein: 21.36 g
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