Chili Verde (Green Chili) Recipe

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Serve this no-bean chili with beans or rice on the side. It's mild, so use salsa to raise the "heat" level as desired. See the recipe for Tomatillo Salsa for a quick, zesty salsa.
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  • 2 tablespoons olive or other oil, divided
  • 1/2 pound pork, in small (1/2
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons fresh oregano, chopped or 2 teaspoons dried, crumbled
  • 1 teaspoon ground cumon
  • 1 can green chilies, about 8 oz.
  • 8 ounces fresh tomatillos, chopped, or use canned
  • 1 cup white wine or water
  • 2 tablespoons cilantro, chopped, for topping (optional)
Container:Heavy large skillet
25 mins
35 mins
1 hr
  • Heat 1 tablespoon oil in a large heavy skillet. Salt and pepper the pork cubes and brown, stirring once or twice to turn, for about 5 minutes.
  • Set browned cubes aside, add 1 tablespoon oil to the browning pan, add onions to the pan and cook, stirring occasionally, for about 3 - 4 minutes. Add the garlic and stir in.
  • Add wine or water and stir to get any browned bits off the bottom of the pan.
  • Add oregano, chilies and tomatillos. Mix in and adjust heat to maintain a simmer. Cover and cook until pork is tender, about 30 minutes. Taste for seasoning.
  • Sprinkle cilantro over, if using. Serve with salsa, warm tortillas and/or beans or rice.
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