Chili Verde
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Serves: 8
Ingredients
  • 6-8 jalepeno, hatch or anaheim peppers or other green mild green chilis
  • ¾-1 pound tomatillos, husks removed
  • 1 large onion, diced
  • 10 garlic cloves, minced
  • 2-3 pounds ground pork or chicken (can use diced pork shoulder or chicken breast as well)
  • 1 tablespoon ground cumin
  • 2 teaspoons Mexican oregano
  • 2 tablespoons apple cider vinegar
  • 8 cups chicken stock
  • 2 pounds navy beans, cooked (or use 4 peeled and diced white potatoes)
  • ½ teaspoon coriander, ground
  • ¼ teaspoon black pepper
  • up to 1 tsp pink himalayan salt, to taste
Instructions
  1. Preheat broiler to 400 degrees.
  2. Place tomatillos and peppers on a large rimmed sheet pan and roast until lightly charred and softened about 20 minutes turning the pan halfway through.
  3. Remove from oven and let cool enough to touch.
  4. While tomatillos and peppers are roasting, brown the meat with the onion and garlic in a large stockpot.
  5. Add all remaining ingredients to the stockpot and stir to combine.
  6. When tomatillos and peppers are cool enough to handle, roughly chop them and add them to the stockpot along with any juices from the pan.
  7. Let simmer for 30-60 minutes for flavors to meld.
  8. Top with chopped cilantro if desired to serve.
Notes
This soup is great canned or frozen for future meals as well.

To can, ladle hot soup into hot sterilized jars, wipe rims and seal with a two piece canning lid to finger tight. Process in a pressure canner at 10 pounds of pressure for 75 minutes for pints or 90 minutes for quarts.
Nutrition Information
Fat: 29g Carbohydrates: 44g Sugar: 5g Sodium: 135mg Fiber: 16g Protein: 36g
Recipe by at https://www.cookingupclean.com/chili-verde-2/