Diane Lentz's Knockout Chili Verde with Cilantro Gnocchi

Name: Knockout Chili Verde with Cilantro Gnocchi
Ingredients: 2 ½ lbs. pork tenderloin, cubed; Cooking oil; 2 cups chicken broth; 8 ounces sausage, formed into 2 patties; Verde Sauce as follows:; ½ medium poblano pepper, seeded; 1 Serrano pepper, seeded; 2 jalapeño peppers, seeded; 4 fresh tomatillos, husks removed; 2 cloves garlic; 1 stalk celery; 1 Cup onion, chopped; Juice of 1 lime; 1 tsp. Mexican oregano; 2 Cups green enchilada sauce; 27 oz. can whole green chilies, cleaned and large dice; SPICE MIX:; 1 Tbsp. mild green chili powder; 1 Tbsp. hot green chili powder; 1 tsp. granulated garlic; 1 ½ Tbsp. ground cumin; 1 tsp. cornstarch; 1 tsp. salt; 16 oz. box mini potato gnocchi, cooked according to package directions; 3 Tbsp. butter; ½ Cup cilantro, chopped

Chile Verde in Mexico often has potatoes in it. This expanded recipe instead features potato gnocchi. A good bowl of Verde has the perfect balance between tart, sweet, savory and spicy. Enjoy!

Mealtime: Dinner
Diet: Meat Lovers
Contains: Dairy / Lactose

Purchase | $4.99

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