Green Pork Chili "Chili Verde"
Author: 
Recipe type: Main Course
Cuisine: Southwestern
Serves: 6
 
Weight Watchers Info: 14 PointsPlus per serving (includes 2 tortillas)
Ingredients
  • 2 red onions, chopped
  • 1 pound tomatillos, husked, rinsed, and halved
  • 3 jalapenos, stemmed, seeded and halved (leave seeds in for more heat)
  • 2 garlic cloves
  • 4 tablespoons canola oil
  • 2 pounds boneless pork shoulder, cut into 1-inch cubes
  • 5 cups chicken stock
  • 1 cup chopped fresh cilantro leaves
  • Salt
  • Pepper
  • 12 corn tortillas, warmed
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
  3. Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1½ hours.
  4. While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper.
  5. Serve with warm tortillas.
Recipe by The Taste Place at http://www.thetasteplace.com/2011/01/17/bobby-flays-green-pork-chili/