"Chili Verde" (6 quart pot)
~1 lb boneless pork, cut into bite-sized pieces (I used chops because there were some cheapies in the clearance bin.)
~1 (15 oz) can Great Northern beans, rinsed and drained
~1 (14 1/2) oz chicken broth
~1 (28 oz) can tomatillos, drained and halved
~1 onion, halved and thinly sliced
~1 (4 oz) diced mild green chilies
~6 garlic cloves, sliced
~1 t ground cumin
~1/4 c fresh cilantro, chopped
Coat large skillet with Pam.
Heat over medium-high heat.
Add pork and cook until browned on all sides.
Combine pork and remaining ingredients, except cilantro, in crock pot.
Cover and cook on high for 4 hours.
Reduce to low.
Stir in cilantro.
Cook for 10 additional minutes.
4 servings.
You had me at verde. In this house, we love verde almost as much as spicy things and buffalo wings. We don't have it often, but when we do...Nomnomnom.
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