Pork Sante Fe Style Chile Verde

Makes: 6-8 servings  

Prep Time: 30 min.    

Cook Time: 3 hours

Chef’s Tip: Garnish with avocado, shredded cheese and warm tortillas.

Ingredients

  • 1 tablespoon canola oil
  • 2 pounds pork, cut into 1-inch cubes (pork shoulder is best)
  • 1 yellow onion, diced
  • 1 tablespoon garlic
  • 1 tablespoon ground cumin
  • 28 oz can of tomatillos with juices
  • 14 oz can of cannellini or great northern white beans, rinsed
  • 7 oz can Rio Luna Large Chopped Green Chiles
  • 1/2 bunch of cilantro, chopped
  • 4 cups chicken stock
  • Salt and pepper, to taste
  • Rio Luna Green Chile Crema
  • 1/2 cup sour cream
  • 1 lime
  • 3 oz Rio Luna Diced Green Chiles
  • Salt and pepper, to taste

Directions

  1. Heat oil in a large dutch oven. Sauté pork for 3-4 minutes until lightly browned on all sides. Remove from pan.
  2. Add onions to pan and sauté for 2 minutes. Add garlic and cumin and cook for an additional 30 seconds.
  3. Return pork back to pan and add tomatillos, beans, Rio Luna Large Chopped Green Chiles, chopped cilantro and chicken stock. Cook uncovered over very low heat for 3 hours until pork is tender.
  4. In a separate bowl, combine sour cream, 1/2 lime (juiced), Rio Luna Diced Green Chiles and salt and pepper.
  5. Garnish chili verde with Rio Luna Green Chile Crema and a lime wedge.