Jim’s Pork Chili Verde

600 calories per person for two people 

  • Prep: 20 min. 
  • Cook: 1 ¾ hours

Ingredients

  • 1 tablespoon (Tbsp) Olive Oil
  • 1 pound boneless Pork (Ribeye Roast or shoulder or boneless rib meat) cut into 1-inch cubes
  • 10 ounces of White Onion chopped in large pieces
  • 4 ounce can of Chopped Green Chiles (Hatch Chiles if available)
  • 1 jalapeño, minced including the seeds
  • ½ head Garlic, minced
  • ½ bunch minced fresh Cilantro
  • 7 ounces Herdez Salsa Verde
  • 1 Bouillon cube in 3 cups of water
  • Juice from one large Orange
  • Zest from one orange
  • ½ teaspoon (tsp) Ground Cumin
  • 1 tablespoon (Tbsp) Mexican Oregano
  • 2 Bay Leaves
  • 1 Ounce of Red Onion, thin slices
  • 2 tablespoons (Tbsp) of Champagne or Red Wine vinegar
  • 4 tablespoons (Tbsp) of sour cream
  • 4 Radishes, sliced thin
  • Salt and Black Pepper to taste

Directions

  • Thinly slice red onion and put in a bowl with 2 tablespoons of champagne vinegar. Stir occasionally. 
  • Place bouillon cube in ½ cup of water and heat until dissolved
  • Prepare the pork, garlic, onion, green chiles if not chopped, orange, and Jalapeño as described above.
  • In a pan, heat 1 tablespoon oil over medium-high heat. 
  • Add 1 pound of pork; cook and flip until lightly browned. 
  • Toss in garlic and white onion, mix well.
  • Toss in chiles, cumin, salt, jalapeño, salsa verde, bay leaves, orange juice, orange zest, and bouillon broth, mix well.
  • Bring to a boil, then cover and simmer until pork is tender and chili reaches desired consistency, about 1½ hours. Stir occasionally and check the liquid level. If it is too dry, add water.
  • While the meal is cooking, prepare the cilantro and put in bowl.
  • Place the bowls of cilantro, radishes, marinaded red onion on the table, along with the sour cream.
  • The recipe makes 4 bowls, so serve enough each time so each person gets two bowls of equal amount.
  • After serving in a bowl, toss in Cilantro, radishes, red onion, and a tablespoon of sour cream
  • Enjoy!