Name: Colorado-Style Green Chili with Quesadilla Strips
Total time: 50 min
Yield: 8
Ingredients: 12 oz. fresh tomatillos, husked; 2 tbsp. Schnucks olive oil; 1 1/2 lb. boneless pork shoulder roast, trimmed of fat and cut into 3/4 inch pieces; 1 large onion, chopped; 1 (15 oz.) can white beans, drained and rinsed; 1 (14.5 oz.) can Schnucks chicken broth; 1 (4 oz.) can diced green chiles; 2 tsp. minced garlic; 1 tsp. ground cumin; 4 Schnucks 6 inch flour tortillas; 2 cups Schnucks shredded Mexican-style cheese of choice; 1 1/2 cups chopped fresh spinach; 2 tbsp. chopped fresh cilantro, plus more to serve; 2 tsp. lime juice; sour cream, to serve (if desired)

Taking a page from French Onion Soup, this hearty chili verde is topped with cheesy tortilla goodness.

Ingredients

12 oz. fresh tomatillos, husked
2 tbsp. Schnucks olive oil
1 1/2 lb. boneless pork shoulder roast, trimmed of fat and cut into 3/4 inch pieces
1 large onion, chopped
1 (15 oz.) can white beans, drained and rinsed
1 (14.5 oz.) can Schnucks chicken broth
1 (4 oz.) can diced green chiles
2 tsp. minced garlic
1 tsp. ground cumin
4 Schnucks 6 inch flour tortillas
2 cups Schnucks shredded Mexican-style cheese of choice
1 1/2 cups chopped fresh spinach
2 tbsp. chopped fresh cilantro, plus more to serve
2 tsp. lime juice
sour cream, to serve (if desired)

Instructions

Preheat broiler. Spread tomatillos onto a sheet pan and broil 5–8 minutes, turning occasionally, until blistered and charred on all sides. Cool completely, transfer to a food processor and mix until smooth.
Heat oil in a large pot over medium-high heat. Add pork and onion to pot and cook until browned. Stir in beans, broth, chiles, garlic, cumin and the tomatillo purée. Bring to a boil, reduce heat and simmer, covered, 30–40 minutes or until pork is tender.
Meanwhile, heat a large skillet over medium heat. Place one tortilla on the skillet and top with 1 cup cheese and another tortilla. Cook about 5 minutes or until cheese is melted and tortillas are golden brown, turning once halfway through. Repeat with remaining tortillas and cheese. Cut into strips.
Just before serving, stir spinach, cilantro and lime juice into chili. Serve with quesadilla strips, additional cilantro and sour cream, if desired.