"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Pork Chile Verde Recipe

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This recipe for Pork Chile Verde, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Monday, December 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs of lean pork butt cubed
1 cup of flour
1 pinch of salt
cracked pepper
3 tbsp of cumin
4 tbsp of paprika
1 tbsp of garlic powder
4 tbsp of olive or canola oil
2 large onions
1 large green bell pepper
1 large red bell pepper
2 cans of green chilies
2 large cans of tomatoes chopped, San Marzano are best!
1 carton of chicken stock

Directions:
Directions:
Cube pork, coat in flour seasoned with salt and pepper. Heat a tbsp of oil at a time in a heavy fry pan. Brown cubes on all sides. Once browned, add meat to a stock pot. Brown onions, peppers in oil and garlic. Add all to pot. Put in cumin, paprika, green chilies, and tomatoes. Bring to a boil and add stock and then simmer for at least 2 hours, uncovered.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour, plus 2 hours cooking time
Personal Notes:
Personal Notes:
This is a simple but delicious Spanish soup/stew. It is great paired with season pita bread triangles that have been lightly toasted or crusty French bread and a green salad and some red wine! Enjoy! Serves 6 to 8.

 

 

 

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