Chili Verde with Pork Shoulder recipe
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Ingredients
- 1 (3 1/2) pound boneless pork shoulder, cut into 1-inch cubes 1 red onion, chopped 4 cloves garlic, minced 2 tablespoons ground cumin 1 ½ tablespoons dried oregano ½ teaspoon salt, or to taste ¼ teaspoon ground black pepper 2 (15 ounce) cans pinto beans, rinsed and drained 2 (10 ounce) cans diced tomatoes with green chile peppers 2 (4 ounce) cans diced green chiles 1 teaspoon chili powder water as needed
Nutrition Info
- 198.3 caloriescarbohydrate: 12.4 gcholesterol: 52.1 mgfat: 8.6 gfiber: 3.6 gprotein: 18 gsaturatedFat: 2.9 gservingSize: -sodium: 697.1 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Chili Verde with Pork Shoulder
Directions
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Heat a large pot over medium-high heat. Saute pork in the hot pot until no longer pink, 5 to 7 minutes. Add onion and cook until transparent, about 5 minutes. Stir in garlic and cook for 1 to 2 minutes. Add cumin, oregano, salt, and pepper. Stir in pinto beans, diced tomatoes, and green chiles. Add chili powder and mix well. Pour in enough water to make a thin gravy.
Cover and cook, stirring often, until meat is fork tender, at least 2 hours.