Chili Verde

Recipe Ingredients

1 lb	454g / 16oz	Boneless pork shoulder - trimmed of fat,
		And cut into 3/4" cubes
1		Tomatoes - (abt 28 oz)
2		Onions - chopped (medium)
1 1/2 cups	165g / 5.8oz	Thinly-sliced celery
1 teaspoon	5ml	Dry oregano
1/2 teaspoon	2.5ml	Rubbed sage
2		Dry bay leaves
1		Green bell pepper - (abt 8 oz) - seeded, chopped (large)
2		Fresh green Anaheim, poblano, or other (medium)
		Mild chiles (3 to 4 oz) - seeded, chopped
4 cups	640g / 22oz	Hot cooked rice
		Cilantro sprigs

Recipe Instructions

Place pork in a wide nonstick frying pan. Drain about 1/2 cup liquid from tomatoes into pan. Bring to a boil over high heat; then reduce heat, cover, and simmer for 30 minutes.

Uncover pan; add onions, celery, oregano, and sage. Cook over high heat, stirring often, until liquid has evaporated and drippings are browned (8 to 10 minutes). Add bay leaves. Cut up tomatoes; then add tomatoes and their remaining liquid and stir to scrape browned bits free.

Reduce heat, cover, and simmer for 30 more minutes. Stir in bell pepper and chiles; cover and continue to cook, stirring occasionally, until pork is very tender when pierced (about 15 more minutes). If chili is too thin, uncover and simmer until it's as thick as you like. Skim and discard fat, if necessary.

To serve, spoon chili over rice and garnish with cilantro sprigs.

This recipe yields 4 servings.

Nutrition Analysis Per Serving: 541 calories (17% fat, 60% carbohydrates, 23% protein); 10 g total fat (3 g saturated fat); 80 g carbohydrates; 31 g protein; 76 mg cholesterol; 458 mg sodium.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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