Pork Chili Verde

 
 
 

Ingredients (8 servings)

Amount Measure Name
2.00 x2.00xChiles, jalapeno , roasted
2.00  2.00 Pepper, Pablano , roasted
8.00  8.00 Tomatillos , roasted, chopped
0.50 cup0.50cupOlive oil , or as needed
2.50 lb2.50lbPork shoulder, boneless , cut into 1" cubes
0.25 cup0.25cupGarlic(1) , chopped
2.00 cup2.00cupOnions , 3/4" dice
24.00 floz24.00flozKnorr® Professional Liquid Concentrated Chicken Flavor Base 4 x 32 OZ 
     Prepared
0.25 cup0.25cupLime juice , fresh squeezed
1.00 b1.00bCilantro , chopped
     Kosher salt and black pepper to taste
1.00 cup1.00cupSour cream, regular , or Mexican Creama

Our products used in this recipe

Preparation

1. Rinse and husk tomatillos and put on a sheet pan under the broiler, cook until charred on all sides and soft.
2. Roast chilies on pan or over open flame. Peel, stem and cut into 1/4 inch dice.
3. In a medium braising pan, heat olive oil over medium heat and sear pork in batches.
4. Remove pork and add onions and garlic and cook until transluscent.
5. De-glaze panwith stock and add back pork. Bring to a boil, skim and bring down to a simmer. Add peppers, and tomatillos and cook until pork is fork tender, about 45 minutes.
6. Add lime juice, and chopped cilantro and heat back through. Season to taste.
7. Serve garnished with a tablespoon of sour cream and warm tortillas on the side.

 
recipe number: 1-EN-84135 recipe code: R0014710

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