Chili Verde Recipe
Tuesday, August 05, 2014
This is one of my go to recipes I use to help me get out of a chicken rut.
Chili Verde is what's for dinner. Here's how I make it.
2 lbs Pork Tenderloin, cut into 1in cubes
1 lb tomatillos, cut in half
2 jalapenos, cut lengthwise seeds removed
1 medium onion, chopped
4 garlic clove, minced
1 yellow pepper, chopped
2 Tbsp cumin
2 tsp coriander
1 tsp ground oregano
1/2 tsp salt
1/4 tsp pepper
zest and juice of 1 lime
1/2 cup chicken broth
2-3 Tbsp olive oil
Preheat oven to 450. Coat jalapenos and tomatillos with olive oil. Place on a baking sheet and roast for 15 - 20 minutes. Allow to cool then chop up tomatillos and dice jalapenos. Add to the slow cooker.
Combine cumin, coriander, oregano, salt and pepper. Coat the pork with rub. Heat some oil in a large pan. Brown half of the pork then put into a slow cooker. Use more oil if needed and brown the rest of the pork and put it into the slow cooker. Deglaze the pan with the chicken broth scraping up the browned bits from the bottom of the pan. Pour broth into the slow cooker. Add onion, garlic, yellow pepper, lime zest and lime juice. Cook on low for 6-8 hours or on high for 3-4 hours. Serve on corn tortillas.
If any of you make it let me know how it turns out.