PORK CHILE VERDE

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Pork Chile Verde image

This Southwestern-style stew is loaded with tender chunks of pork and a variety of sweet and spicy peppers slowly cooked in a savory mixture of flavor-infused broth, green chiles and fresh cilantro. It's a mouthwatering meal that simply can't be beat!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h45m

Yield 6

Number Of Ingredients 15

2 tablespoons all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
2 pounds boneless pork shoulder, cut into 1-inch pieces
3 tablespoons olive oil
1 onion, cut into 1-inch pieces
2 medium green bell peppers, cut into 1-inch pieces
1 poblano chile, seeded and cut into 1-inch pieces
2 jalapeno peppers, seeded and chopped
½ teaspoon dried oregano leaves, crushed
3 cloves garlic, minced
2 cups Swanson® Mexican Tortilla Flavor Infused Broth
1 (4.5 ounce) can chopped green chiles, undrained
½ cup chopped cilantro
⅓ cup sour cream

Steps:

  • Stir the flour, salt and black pepper in a large bowl. Add the pork and toss to coat.
  • Heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat. Add the pork to the saucepan in batches and cook until well browned, stirring occasionally. Remove the pork from the saucepan.
  • Reduce the heat to medium. Heat the remaining oil in the saucepan. Add the onion, green peppers, poblano chile, jalapeno peppers and oregano and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute.
  • Stir the broth, green chiles and cilantro in the saucepan. Return the pork to the saucepan. Reduce the heat to medium-low. Cook, uncovered, for 1 hour or until the pork is fork-tender, stirring occasionally. Serve with the sour cream and additional fresh cilantro.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 9.4 g, Cholesterol 62.4 mg, Fat 16.2 g, Fiber 2 g, Protein 21.5 g, SaturatedFat 4.9 g, Sodium 887.9 mg, Sugar 2.8 g

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