In Canada, when one envisions a bowl of chili, a red-hued, bean-rich, ground-beef mixture is what first comes to mind for many. That’s understandable because that style of chili is often dished up.

Return the pork to the pot, pour in the salsa verde, and stir to coat. Transfer to the oven and cook until the pork is tender, about 2 hours, stirring once or twice. Remove from the oven.

Return the pork to the pot, pour in the salsa verde, and stir to coat. Transfer to the oven and cook until the pork is tender, about 2 hours, stirring once or twice. Remove from the oven.

2 lb ground pork (a mix of shoulder and belly in 70:30 ratio, if possible) 2 tbsp fish sauce 1 tbsp red curry paste 1 clove garlic, minced 3 shallots, 1 minced, 2 sliced 2 tbsp white sugar 3 tbsp ...

15) Serve: Ladle the pork chili verde into your tortillas. 16) Roll the tortilla up with beans and Mexican rice. Garnish with salsa, chopped cilantro, lime wedges, sliced radishes, and sliced avocado.

Directions: In a large skillet, heat the oil over medium-high. Add the pork once the oil is hot enough that it sizzles when you add a piece of meat. Brown the pork pieces for 4 to 5 minutes ...