Spice up your weekly menu with this weight loss surgery friendly chili verde recipe!
- 4 lbs. pork butt or shoulder
- 2 tsp. salt
- 1 tsp. black pepper
- Flour (for dredging)
- ¼ cup vegetable oil
- 3 yellow onions
- 2 green bell peppers
- 2 Anaheim chilies
- 2-3 jalapenos
- 3 garlic cloves
- 1½ lbs. tomatillos
- 1 tbsp. oregano
- 1 tsp. cumin
- 2 tbsp. coriander seeds
- 2 bay leaves
- 1 bunch cilantro leaves
- 4 cups chicken stock
1.) Season the pork meat generously with salt and pepper, lightly flour.
2.) Heat oil in a heavy-bottomed skillet over medium-high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot.
3.) Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.
4.) Add all of the chilies and cook an additional 3-4 minutes, and then add the garlic and cook for 1-2 minutes order phentermine online 2013 more.
5.) Add the sautéed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring to a boil. Reduce to a slight simmer.
6.) Cook for 2-3 hours uncovered or until the pork is fork tender.
7.) Adjust the seasoning to taste with salt and pepper.
**Cooking tip: Serve with red rice for a delightful contrast.
Recipe & Photo: Tom, Gastric Bypass 2012 at Rocky Mountain Associated Physicians
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Rocky Mountain Associated Physicians
1160 East 3900 South, Suite 4100
SLC, UT 84124