Ingredients for Pete's Olga's Chili Verde
- Boneless Pork Shoulder
- 6 tablespoons olive oil
- Yellow Onion
- Green Bell Pepper
- Green Onions
- Garlic Cloves
- Serrano Peppers
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Green Enchilada Sauce
- 1/2 cup chopped fresh cilantro
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How to Make Pete's Olga's Chili Verde
- Boil 1.5 lbs pork shoulder gently in 4 cups water for 20 minutes.
- Remove pork from water and pat dry. Sauté the pork in 3 tablespoons olive oil in a large skillet until browned and almost crusty. Set aside.
- In a large stockpot, sauté 1 large onion (chopped) in 3 tablespoons olive oil until softened. Add 1 green bell pepper (chopped), 1-2 serrano peppers (minced, adjust to taste), 2 teaspoons ground cumin, 1 teaspoon dried oregano, and 4 cloves garlic (minced) and cook for 5 minutes, stirring frequently.
- Add the browned pork to the stockpot.
- Stir in 1 (24 ounce) jar enchilada sauce and 1 (10 ounce) can diced green chiles (or 1 cup homemade tomatillo salsa verde).
- Bring to a simmer, cover, and cook for 45 minutes, or until the pork is very tender.
- Before serving, check for seasoning. Adjust salt and pepper to taste. Stir in 1/2 cup chopped fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
11g
Fat
91g
Carbs
6g
