This extremely flavorful and slightly spicy chile verde stew is a perfect weeknight dinner. It is hearty, filling, and is made entirely in one pot!
1(3-4) lbspork shoulder or buttexcess fat removed
4cuplow-sodium chicken broth
1(16 oz) jarchile verde salsa(I love Guy Fieri's)
1(15 oz) canpinto beansrinsed and drained
1/2cuplong grain rice
Trim any excess fat off of the pork shoulder and cut it into 2" pieces. Place the meat into a large dutch oven with a lid. Add the lime juice, garlic, chili powder, coriander, cumin, and salt. Add water to cover the pork (level to the top of the meat). Bring the mixture to a boil, then cover and reduce to medium-low, cook for 30 minutes.
Remove the lid and continue cooking on medium (or a simmer) for 1 hour and 45 minutes, the liquid should have reduced substantially by now.
Add the onions and minced jalapeños, cook until tender. Pour in the water and the chicken broth, salsa and beans, bring the mixture up to a boil. Once the mixture is boiling add the rice, cook until tender.
Serve with wedges of lime and garnish with cilantro.
Try adding fresh hatch chiles for even more flavor!