Chili Verde Recipe

Ingredients

• Verde Sauce
• 2 pounds tomatillos, husked and rinsed
• 2 Hatch or Anaheim peppers, seeded, stemmed and sliced in half lengthwise
• 2 large jalapeños, seeded, stemmed and sliced in half lengthwise
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• Chili
• 2 tablespoons olive oil
• 3 pounds boneless pork shoulder, cut into 1/2-inch pieces
• 1 Carroll Shelby’s® White Chicken Chili Kit
• Salt
• pepper
• 1 large onion, chopped (about 2 cups)
• 4 cloves garlic, minced (about 1 1/2 tablespoons)
• 1/2 cup chicken broth
• 1/2 cup chopped cilantro + extra for topping
• Chopped avocado, for topping
• Chopped tomato, for topping
• Tortillas, warmed, for serving
• 1 lime, cut into wedges, for serving