Chili Verde

Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

• Serves: 8

Ingredients

• 2 pounds boneless pork butt (shoulder), cubed and dusted with flour seasoned with black pepper
• 2 tablespoons bacon drippings or vegetable oil
• 3 cups chopped onions
• 3 cloves garlic, minced
• 1 tablespoon oregano
• 2 tablespoons ground cumin
• 2 teaspoons salt
• 6 x 4 oz cans diced green chilis, drained
• 3 x 14½ oz cans chicken broth
• 1 teaspoon hot pepper sauce, or to taste

Directions

1. Heat fat in dutch oven over medium-high heat; add pork cubes and brown evenly on all sides.
2. Add onions and garlic to pan; cook and stir until onions are tender, about 10 minutes.
3. Stir in remaining ingredients and bring all to a boil.
4. Lower heat to a simmer, cover and simmer until pork is very tender and liquid is slightly thickened.
5. Serve immediately over hot cooked rice, if desired.
6. Garnish with fresh cilantro sprigs.