I mentioned a stew dish I made in this post. Well, here it is. It’s my first chili verde and it was delicious! I think the homemade salsa verde really shined through here. I mean, you can use store bought salsa but it’s worth making it from scratch and it took no time to make!
It rendered a lot between the two of us so the second night, we had tacos with it. Unfortunately I didn’t get a chance to photograph it because of the lighting condition so I’ll have to make it again just to show you the tacos we made out of this dish. Happy Sunday everyone!
- olive oil for cooking
- 1 large onion, chopped
- 2 cloves of garlic, finely chopped
- salt and pepper to season
- 4 cups of beer braised pulled pork
- 2 cups of salsa verde
- 2 (15 ounce) cans of white beans, rinsed and drained (I used cannellini beans)
- 1 (32 ounce) can/box of chicken broth
- 1 cup of braising liquid from the beer braised pulled pork (or you can add an additional cup of chicken broth or beer)
- 2 teaspoons of ground cumin
- 1 1/2 teaspoons of chili powder
- 1/2 teaspoon of ground coriander
- scallions, chopped for garnish
- fresh cilantro, chopped for garnish
In a large Dutch oven over medium high heat add olive oil, chopped onions and garlic. Season with salt and pepper and cook until onions are translucent, about 5-7 minutes. Add pulled pork and continue to cook for 5 minutes, and then add salsa verde. Continue to add white beans, chicken broth, braising liquid, ground cumin, chili powder and ground coriander. Continue to stir until the spices are incorporated. Cover the stew pot and bring to a boil. Reduce the heat to medium low and leave the lid ajar. Simmer for 1 hour. Check for seasoning before serving. Ladle chili into a bowl and garnish with scallions and cilantro.
Adapted from Heather Christo