Chili Verde

During our trip to the Big Island of Hawaii several years ago, we tried a restaurant called Huli Sue’s. The food was so terrific that we actually ate there twice in our 10-day trip. The first night, one of their specials was chili verde. Since that time, I have thought about making my own version and finally did it tonight. I knew that the “verde” refers to a tomatillo-based salsa (this is my favorite version). My technique was pretty simple: Sauté chunks of pork with onion and jalapeño; stir in the green salsa, broth, and cannellini beans. Then simmer until the pork is tender.  The result was absolutely delicious, and this is my new favorite cold-night comfort food. Enjoy!

Chili Verde
1 (3-lb.) pork butt, cut into chunks*
Olive oil
1 onion, chopped
1 jalapeño, seeded and minced
2 garlic cloves, minced
Salt and pepper
4 cups Roasted Tomatillo Salsa
1 (32-oz.) box chicken broth
1 (15-oz.) can cannellini beans

1. Sauté pork in hot oil until browned on both sides. Add in onion and jalapeño, and cook, stirring often, 10 minutes. Sprinkle with salt and pepper. Stir in garlic, and cook 1 minute. Stir in salsa, broth, and beans. Cover and simmer, stirring occasionally, for 1 1/2 hours or until pork is tender. Season with salt and pepper to taste.

* Pork tenderloin would also work well in this dish.