SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chili Verde

Makes: 6 servings
Prep 25 mins Cook 6 hrs to 7 hrs  (low) or 3 1/2 to 4 hours (high)
Chili Verde
  • 1 1/2  pounds  boneless pork shoulder roast
  • 1  tablespoon  olive oil
  • 1 15  ounce can  Great Northern or navy beans, rinsed and drained
  • 12  ounces  fresh tomatillos, husked and chopped, or two 11-ounce cans tomatillos, rinsed, drained, and coarsely chopped
  • 1/2  cup  chopped onion (1 medium)
  • 1 4  ounce can  diced green chile peppers, undrained
  • 2  cloves garlic, minced
  • 3/4  teaspoon  ground cumin
  • 1/2  teaspoon  salt
  • 1 14  ounce can  chicken broth
  • 1  cup  chopped fresh spinach leaves
  • 2  teaspoons  lime juice
  •  Dairy sour cream (optional)
  •  Snipped fresh cilantro (optional)

1. Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Cook half of the meat in hot oil until brown; remove meat from skillet. Repeat with the remaining meat. Drain off fat.

2. Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in drained beans, tomatillos, onion, undrained chile peppers, garlic, cumin, and salt. Pour broth over mixture in cooker.

3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 1/2 to 4 hours.

4. Stir in spinach and lime juice. If desired, top each serving with sour cream and/or cilantro.

5. Nutrition Facts per serving for 5- to 6-quart slow cooker: 338 cal., 11 g total fat (3 g sat. fat), 77 mg chol., 680 mg sodium, 29 g carbo., 6 g fiber, 32 g pro.

From the Test KitchenTo use a 5- to 6-quart slow cooker:
  • increase the meat to 2 pounds and brown in an extra-large skillet. Use two 15-ounce cans Great Northern beans or navy beans, 1 1/4 pounds fresh tomatillos or three 11-ounce cans tomatillos, 3/4 cup chopped onion, 3 cloves garlic, 1 teaspoon ground cumin, two 14-ounce cans chicken broth, 2 cups chopped fresh spinach leaves, and 1 tablespoon lime juice. (Do not change the amounts of olive oil, green chile peppers, and salt.) Makes 8 servings.
Nutrition Facts (Chili Verde)
  • Servings Per Recipe 6,
  • cal. (kcal) 300,
  • Fat, total (g) 11,
  • chol. (mg) 76,
  • sat. fat (g) 3,
  • carb. (g) 21,
  • fiber (g) 4,
  • pro. (g) 29,
  • sodium (mg) 606,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe