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Chili Verde Recipe

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This recipe for Chili Verde, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Thursday, July 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb tomatillos
3 tbsp canola oil
3 lbs boneless pork butt, cut into 1 inch cubes
2 fresh jalapeño chile, stemmed, seeded, and chopped
5 cloves garlic, minced
1/2 tsp salt

Accompaniments
Corn tortillas, warmed
Sour cream
Cilantro Sprigs
Side of Spicy Black Beans or Spanish Rice

Directions:
Directions:
Peel and discard the papery husks from the tomatillos and rinse them under cold water. Heat a large skillet over high heat and "toast" the tomatillos whole until they are lightly browned, about 5 minutes. Transfer them to a food processor or blender and puree. Set aside.

Heat the oil in a large, heavy-bottomed soup pot or Dutch oven with a tight-fitting lid. Add the pork and brown in on all sides. Stir in the chiles and garlic: saute for 3 minutes. Stir in the tomatillo puree and salt. Bring the mixture to a boil, then reduce the heat to low and cover with the lid. Cook at a low simmer for 2 hours, stirring occasionally. Season with additional salt, if needed. Serve hot with the tortillas, sour cream, cilantro, rice, and beans.©

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Recipe courtesy of SFFD, Bob Lopez, Truck 9
Melissa's Note: This is the most delicious way to serve a pork chile I have ever tried.

 

 

 

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