Makes: 6-8 servings
Prep Time: 30 mins
Cook Time: 3 hrs
Ingredients
- 1 tablespoon canola oil
- 2 pounds pork, cut into 1-inch cubes (pork shoulder is best)
- 1 yellow onion, diced
- 1 tablespoon garlic
- 1 tablespoon ground cumin
- 28 oz can of tomatillos with juices
- 14 oz can of cannellini or great northern white beans, rinsed
- 7 oz can Rio Luna Large Chopped Green Chiles
- 1/2 bunch of cilantro, chopped
- 4 cups chicken stock
- Salt and pepper, to taste
- Rio Luna Green Chile Crema
- 1/2 cup sour cream
- 1 lime
- 3 oz Rio Luna Diced Green Chiles
- Salt and pepper, to taste
Made With
Directions
- Heat oil in a large dutch oven. Sauté pork for 3-4 minutes until lightly browned on all sides. Remove from pan.
- Add onions to pan and sauté for 2 minutes. Add garlic and cumin and cook for an additional 30 seconds.
- Return pork back to pan and add tomatillos, beans, Rio Luna Large Chopped Green Chiles, chopped cilantro and chicken stock. Cook uncovered over very low heat for 3 hours until pork is tender.
- In a separate bowl, combine sour cream, 1/2 lime (juiced), Rio Luna Diced Green Chiles and salt and pepper.
- Garnish chili verde with Rio Luna Green Chile Crema and a lime wedge.
Recipe Note
Garnish with avocado, shredded cheese and warm tortillas.
