We all love Mexican food, chili Verde has been a favorite for topping enchiladas for me, but I have given up pork so I am grateful to find this recipe. Got an hour of time? This will be a great addition to your meals, thanks to DrAxe.com for sharing this picture and article. You can adjust the chicken to be less if you use less meat in your meals.
Chili Verde Recipe (with Chicken Instead of Pork)
Total Time: Prep: 10 minutes; Total: 1 hour 10 minutes
2 teaspoons avocado oil
1 red onion, chopped
two 16-ounce cans pinto beans, drained and rinsed
one 26-ounce can crushed tomatillos
two 24-ounce cans salsa verde
one 4-ounce can green chiles
4 chicken breasts, chopped
2–3 cups chicken bone broth
1 jalapeño, stem removed (seeds removed, optional*), chopped
1 cup cilantro, chopped
juice of 2 limes
In a large stock pot over medium-high heat, add the avocado oil and onions.
Sauté for 5 minutes.
Add the remaining ingredients, bringing the mixture to a boil.
Reduce heat to medium-low and allow to simmer for 1 hour, or until chicken reaches internal temperature of 165 F.
Top with fresh cilantro.
Feature Image Source: Flickr