Chili Verde (Green Chili)
Mexican green chili dish using tomatillo-based salsa verde and pork shoulder braised until tender.

Recipe by Paul Mayville

Ingredients

• 6 cups Salsa Verde
• 1 pound pork loin, cut into 1 1/2 to 2 inch cubes
• 1 cup flour
• 2 tablespoons canola oil
• 1/2 onion, sliced
• 1 potato, peeled (optional)

Directions

Bring salsa verde to a simmer in a large pot. Dust pork with flour and set aside. Heat a large skillet to very hot over high heat, add oil, pork and onions, and cook until browned; add to pot. Simmer, covered for at least 1 hour, stirring often.

If using potato, cut into into 1 inch cubes and add to sauce 30 minutes before serving.

Serves 4