CHILI VERDE WITH PORK

Chili Verde with Pork image

Friends and family never seem to tire of this chili. We like this as a meal in itself but also use it to top our favorite Mexican foods like burritos.

Provided by Taste of Home

Categories Lunch

Time 2h5m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 13

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 boneless pork shoulder butt roast (3-1/2 to 4 pounds), cut into 1/2-inch cubes
1 tablespoon vegetable oil
4 cans (4 ounces each) chopped green chilies
2 cans (28 ounces each) stewed tomatoes
2 garlic cloves, minced
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
1 to 2 teaspoons minced fresh cilantro
1/2 teaspoon ground cumin
Warm flour tortillas, optional

Steps:

Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. , Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired.

Nutrition Facts : Calories 385 calories, Fat 17g fat (6g saturated fat), Cholesterol 151mg cholesterol, Sodium 391mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 44g protein.