Mexican Chili Verde Recipe

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Ingredients:

Serving

1 lb lean boneless pork shoulder , trimmed of fat and cut into 3/4 , cubes
1 (28 oz) can tomatoes with juice
2 medium onions, chopped
1 tsp dry oregano
1 1/2 cups celery, thinly sliced
1/2 tsp dried sage
2 bay leaves
1 large sweet green pepper, seeded, chopped
2 medium anaheim chilies, seeded and chopped
2 jalapeno peppers, seeded & finely chopped (optional)

Directions:

Put the pork in a skillet with about 1/2 cup of the juice from the tomatoes, cover and simmer for about 1/2 hour. Uncover the pan add the onions, celery, oregano and sage.
Cook over high heat, stirring, until the liquid has evaporated 8-10 minutes. Add bay leaves and stir in the tomatoes with the liquid.
Scrap all the brown bits off the bottom of the skillet.
Lower heat, cover and simmer for a further 30 minutes.
Stir in the bell peppers and chilies cover and continue to simmer, stir occasionally, until the meat is very tender about 15 minutes. If the sauce is too thin for your liking, uncover and continue to cook until it is as thick as you like it. Spoon chili over rice, noodles or serve with warm corn tortillas.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	189.23 Kcal (792 kJ)
Calories from fat	30.86 Kcal
		% Daily Value*
Total Fat	3.43g	5%
Cholesterol	68.03mg	23%
Sodium	96.02mg	4%
Potassium	732.48mg	16%
Total Carbs	9.6g	3%
Sugars	5.1g	20%
Dietary Fiber	3.12g	12%
Protein	27.59g	55%
Vitamin C	66.9mg	111%
Iron	1.3mg	7%
Calcium	46.2mg	5%

Amount Per 100 g
Calories	72.3 Kcal (303 kJ)
Calories from fat	11.79 Kcal
		% Daily Value*
Total Fat	1.31g	5%
Cholesterol	25.99mg	23%
Sodium	36.68mg	4%
Potassium	279.84mg	16%
Total Carbs	3.67g	3%
Sugars	1.95g	20%
Dietary Fiber	1.19g	12%
Protein	10.54g	55%
Vitamin C	25.5mg	111%
Iron	0.5mg	7%
Calcium	17.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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