Illustration depicting a plethora of fresh cooking ingredients

Chili Verde

Prep time: 45 mins |Cook time: 120 mins |Total time: 165 mins |Serves: 4-6 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Chili Verde

Prep time: 45 mins |Cook time: 120 mins |Total time: 165 mins |Serves: 4-6 |

Chili Verde

INGREDIENTS

  • 1 ½ - 2 pound Pork roast (rest on counter for 30 minutes before cooking)
  • 1 onion - chopped
  • 2 garlic cloves - chopped
  • 1 jar Cook's Pantry Mild Green Enchilada Sauce
  • 2 cups chicken broth or water
  • Olive oil
  • 8 small white corn tortillas - warmed in oven
  • 2 cups savoy cabbage - thinly shredded
  • 1 cup queso fresco cheese
  • ½ cup onion - fine dice
  • 1 lime - cut into wedges

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. In a dutch oven, over medium high heat add oil, when hot sear the pork roast well on each side. Add onion and garlic to roast and saute for 2-4 minutes.
  3. Add ½ cup enchilada sauce and 2 cups chicken broth, cover and cook in oven for 2-3 hours until meat pulls apart easily.
  4. Turn meat in pot after 1 ½ hours. Prepare other ingredients. In a small saucepan heat remaining enchilada sauce and keep warm.
  5. Transfer cooked pork to serving bowl and add remaining enchilada sauce until well combined.
  6. To serve: Place chili verde in warm tortilla with shredded cabbage, queso fresco, a sprinkling of onion and lime wedge.
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