Nevada, known for its rich culinary heritage and spicy cuisine, brings you a dish that showcases the region’s love for bold and hearty flavors. Chili Verde, a traditional Mexican-inspired stew, features tender chunks of pork simmered in a tangy and aromatic green chili sauce. With its robust flavors and satisfying heat, each spoonful of this Nevada Chili Verde is a culinary adventure that will transport you to the vibrant landscapes of the Silver State. Join us as we guide you through the steps to create this tantalizing dish that embodies the true essence of Nevada’s southwestern cuisine.
- 2 pounds pork shoulder, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 medium onions, diced
- 4 cloves garlic, minced
- 4 Anaheim chilies, roasted, peeled, and diced
- 2 jalapeño peppers, seeded and diced
- 2 cans diced green chilies
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
- Heat the vegetable oil in a large Dutch oven or pot over medium-high heat.
- Add the pork pieces to the pot and brown them on all sides. Remove the pork from the pot and set it aside.
- In the same pot, add the diced onions and minced garlic. Sauté until the onions are translucent and fragrant.
- Return the browned pork to the pot. Add the roasted Anaheim chilies, jalapeño peppers, diced green chilies, chicken broth, ground cumin, dried oregano, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 2-3 hours, or until the pork is tender and the flavors are well melded together.
- Taste and adjust the seasoning if needed.
- Serve the Nevada Chili Verde hot, garnished with chopped fresh cilantro. Squeeze a wedge of lime over each serving for an added burst of freshness.
- Accompany the chili verde with warm tortillas, rice, or beans for a complete and satisfying meal.