Pork Chile Verde

Ingredients

• Pork top loin roast

  boneless, raw, lean only

  2 lb or 907g

• Onion

  raw

  1 cup, sliced or 115g

• Chicken broth

  canned, prepared with equal volume water

  14 oz or 397g

• Garlic powder

  1 tsp or 3g

• Chicken stock

  home-prepared

  2 tbsp or 30g

• Cornstarch

  1 tbsp or 8g

• Oregano

  dried

  ½ tsp, ground or 0.9g

• Cumin seed

  1 tbsp, ground or 9g

• Jalapeno

  Pop Chips

  ½ serving or 12g

• Cilantro

  raw, coriander leaves

  4 tbsp or 4g

• Chili powder

  ½ tbsp or 4g

• Tabasco sauce

  1 tbsp or 14g

• White beans

  cooked, boiled, unsalted

  30 oz or 851g

• Salt

  table

  ½ tsp or 3g

• Celery Salt

  Fresh Finds

  1 tsp or 4g

• Enchilada Sauce

  Green - Kroger

  10 oz or 284g

• Great Value Chopped Fire Roasted & Peeled Green Chiles

  1 can or 120g

• Great Value Chopped Fire Roasted & Peeled Green Chiles

  1 can or 120g

Directions

1. Brown pork and drain.
2. Add onion and chicken broth (will not cover meat entirely).
3. Simmer 1 hour, stirring often.
4. Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce.
5. Simmer 1 hour, stirring often to avoid sticking.
6. Add green enchilada sauce and stir. Simmer for 30 minutes.
7. Add chopped green chilies and cook for 15 minutes.
8. Add pureed green chilies, white beans and salt to taste.
9. SLOW COOKER INSTRUCTIONS: Brown pork and drain. Saute onion and add to slow cooker with meat. Add chicken broth and cook on low heat for 3 hours. Add remaining ingredients and cook additional 2 hours on low heat.
10. (source: https://www.favfamilyrecipes.com/chili-verde/)