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PORK CHILI VERDE

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 8
INGREDIENTS
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1-1/2 pounds boneless pork shoulder, trimmed, cut into 1/2-inch pieces
  • 1 cup vegetable broth, divided
  • 1 cup chopped sweet onion
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 large jalapeno pepper, seeded, finely chopped
  • 1 medium red bell pepper, chopped
  • 1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, undrained
  • 1 can (15 oz each) capers drained
  • 1 can (28 oz each) tomatillos, drained, blended smooth
  • 1 tablespoon cornstarch
  • Chopped cilantro, optional
  • Sour cream, optional
DIRECTIONS

Heat oil in large saucepan over medium-high heat. Add pork; cook until browned, stirring occasionally. Remove from saucepan; set aside and keep warm. Reduce heat to medium.

Add 1/4 cup vegetable broth to sauce pan, stirring to loosen brown bits from bottom of pan. Add onion, garlic, salt, cumin and black pepper; cook 5 minutes or until onion is tender, stirring occasionally.

Add jalapeno and red bell pepper; cook 5 to 7 minutes or until tender, stirring occasionally. Return pork to saucepan; stir in undrained tomatoes, beans and tomatillos. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.

Meanwhile, stir together remaining 3/4 cup vegetable broth with cornstarch. Stir in broth mixture to saucepan; cook 5 to 7 minutes more or until chili has thickened, stirring occasionally. Top each serving with chopped cilantro and sour cream, if desired.