Thursday, February 15, 2018

Pork Chile Verde


Pork Chili Verde
(8 servings)


Ingredients:

4 cups Chicken Broth
2 cups Dried Great Northern Beans
2 cups White Onion, diced
1 1/3 cups Tomatillo Salsa
½ cup Water
2 tsp. Ground Cumin
1 tsp. Dried Oregano
1 tsp. Kosher Salt
8 cloves Fresh Garlic, minced
2½ lb. Boneless Pork Shoulder, cubed bite size
garnish with sliced green ends of green onions
and thinly sliced radishes

Directions:

In a 6-quart Slow Cooker, combine chicken broth, dry beans, onion, salsa, water, cumin, oregano, salt, garlic and pork.  Cover and cook for about 8 hours.  Serve bowls garnished with the green onions and sliced radishes.

Note:               If you wish to make this on the stove, brown the pork with the onions in a little oil before adding the remaining ingredients to the Dutch oven.  Use medium heat to start and then simmer everything for an hour or two.

Ideas for Future Efforts
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