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Pork Chili Verde

An oldie, but goodie. Was looking for something hearty, satisfying and healthy to serve at a large dinner and came across an old recipe my mother sent my way. If you’re intimidated by the fresh jalapeno for fear of spice, cut to just 1 (original recipe called for 3 to 4, was too much for me). The chili was a crowd favorite. Enjoy.

Ingredients:

3 lbs Boneless Pork Loin* (cubed)  *I prefer pork shoulder – the extra fat leads to a richer/soupier chili.

1 Cup Cilantro (chopped and lightly packed)

1 onion (chopped)

3 cloves garlic (minced)

2 Tbs black pepper

2 Large fresh jalapeno (diced)

1 4oz can diced jalapenos

1 4oz can diced green chilis

1 tea sea salt

Instructions:

Put all ingredients together in heavy pot/dutch oven. Bring to a boil, cover, lower heat to low and simmer for 2.5 hours. If using pork loin, may need to add water or chicken broth if looking dry.

Serve with tortillas, avocado, limes, extra jalapeno, sour cream, hot sauce – whatever you’d like! I also served with Cilantro-Lime Rice and a sweeter salad to take the heat off the chili.

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