2 tablespoons Pure Wesson® Canola Oil
1-1/2 pounds boneless pork shoulder, trimmed, cut into 1/2-inch pieces
1 cup vegetable broth, divided
1 cup chopped sweet onion
1 tablespoon finely chopped garlic
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 large jalapeno pepper, seeded, finely chopped
1 medium red bell pepper, chopped
1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, undrained
1 can (15 oz each) pinto beans, drained, rinsed
1 can (28 oz each) tomatillos, drained, blended smooth
1 tablespoon cornstarch
Chopped cilantro, optional
Sour cream, optional
Pork Chili Verde
|% Daily Value|
|Total Fat||15 g||22%|
|Saturated Fat||4 g||21%|
|Dietary Fiber||3 g||12%|
|Vitamin C||38 mg||64%|
|Vitamin A||770 iu||15%|
Heat oil in large saucepan over medium-high heat. Add pork; cook until browned, stirring occasionally. Remove from saucepan; set aside and keep warm. Reduce heat to medium.
Add 1/4 cup vegetable broth to sauce pan, stirring to loosen brown bits from bottom of pan. Add onion, garlic, salt, cumin and black pepper; cook 5 minutes or until onion is tender, stirring occasionally.
Add jalapeno and red bell pepper; cook 5 to 7 minutes or until tender, stirring occasionally. Return pork to saucepan; stir in undrained tomatoes, beans and tomatillos. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
Meanwhile, stir together remaining 3/4 cup vegetable broth with cornstarch. Stir in broth mixture to saucepan; cook 5 to 7 minutes more or until chili has thickened, stirring occasionally. Top each serving with chopped cilantro and sour cream, if desired.
To blend tomatillos, place in blender or food processor; pulse until smooth.
For extra heat, add more chopped jalapeno or try a spicier pepper, such as a habanero.
Pork Chili Verde
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