Chili Verde

Makes 4
Prep 15 m
Cook 90 m
Broil 15 m



  1. 1 of 4 Broil poblano peppers, turning, until blackened, 15 minutes. Place in bag; close; let stand 15 minutes. Core, seed, peel and coarsely chop.
  2. 2 of 4 Puree roasted peppers, tomatillos, onion, cilantro, chilies and jalapeno into processor or blender.
  3. 3 of 4 Heat oil in Dutch oven over medium-high heat. Working in batches, saute pork until browned, about 10 minutes; transfer to plate.
  4. 4 of 4 Add onion and garlic to pot; cook until tender, 8 minutes. Stir in cumin, sugar and salt; cook 1 minute. Return meat to pot. Stir in roasted pepper mixture and broth. Cover; cook at hard simmer until meat is tender, 1 hour. Uncover last 15 minutes if chili needs thickening. Garnish with cilantro sprigs.
Nutrition Information for Chili Verde
Servings Per Recipe: 4
Per Serving: 1 g sat. fat, 90 mg chol., 10 g Fat, total, 16 g carb., 48 g pro., 435 kcal cal., 958 mg sodium