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Healthy Chili Verde


1 teaspoon grapeseed or extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper, divided
2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
3 cups chopped onion (about 2)
1/4 cup chopped seeded Anaheim chile
2 tablespoons chopped seeded jalapeño pepper (about 1)
2 garlic cloves, crushed
3 cups fat-free, less-sodium chicken broth
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
5 (11-ounce) cans whole tomatillos, drained and chopped
1/4 cup chopped fresh cilantro
6 cups hot cooked long-grain rice
8 lime wedges
Preheat oven to 400°.

Heat oil in a large Dutch oven over medium-high heat. Sprinkle salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook 8 minutes or until browned. Remove from pan. Add onion, chile peppers, and garlic; sauté 5 minutes. Return pork to pan. Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil. Cover and bake at 400° for 1 hour. Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.

Thaw pork mixture overnight in refrigerator. Reheat in microwave or place mixture in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently. Serve over rice. Garnish with lime wedges.

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Community-Manager Community-Manager 8 years
My boyfriend makes this pretty regularly! It is very tasty and usually we serve it with corn tortillas! So tasty! :drool:
mominator mominator 8 years
Looks more like a stew. I bet it's delish or at least it looks and sounds delish :P
Bettyesque Bettyesque 8 years
Lauren you can cook this in a stock pot as well hun
Bettyesque Bettyesque 8 years
Dutch oven lol :rotfl: Karma I didnt catch that ... silly
karmasabitch karmasabitch 8 years
Dutch oven :ROTFL: :ROTFL:
LaurenG22 LaurenG22 8 years
could I make this in something besides a dutch oven? I don't have that...
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