Cooking with Chef Bryan: Chili Verde with London Broil

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat and calories, while pork shoulder is often less expensive.

green tomatillos

🥗Healthier: green bell peppers

💰Cheaper: canned green tomatoes

Green bell peppers provide similar flavor and are often cheaper.

jalapeño peppers

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Serrano peppers are slightly healthier, while banana peppers are milder and more budget-friendly.

Start with leftover London Broil as the meat for the chili verde.

Roast tomatillos in the oven along with pasillo pepper.

Prepare a mixture with cilantro, onion, cumin, garlic, and pickled peppers.

Add salt and pepper to the mixture.

Squeeze fresh lime juice into the mixture.

Puree the mixture until smooth.

Combine some of the pureed mixture with the London Broil in a pot.

Let the mixture simmer for about 20 minutes to ensure the meat is fully cooked.

Serve the chili verde with options like burritos, nachos, or tacos.

Prepare Spanish rice with tomatoes and cumin as a side.

Top nachos with chili verde and cheese, then broil them.

Finish serving with additional chili verde on top and optional sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary