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Chile Verde ( Green Chile and Pork Stew) Recipe

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This recipe for Chile Verde ( Green Chile and Pork Stew), by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyntha Nelson
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 fresh, mild, long Green Chiles or canned Whole Green Chiles
4 lbs Pork Roast, trimmed and cut into 1 inch cubes
1 Onion, coarsely chopped
3 cloves Garlic, crushed
1/2 tsp Ground Cumin
1 tsp Oregano
1 tsp Salt
Sour Cream
3 lg Tomatoes, peeled and cut into wedges
1.2 tsp freshly ground Black Pepper

Directions:
Directions:
Roast and peel the chiles, tear into strips and set aside. If canned chiles are used, rinse and tear into strips. Cover the meat with cold water, bring to a boil, cover and reduce to simmer, cooking 1 hour. Allow the meat to cool in its own broth until easy to handle. Trim fat. Remove meat and drippings. Place 2 T. oil in pot. Saute onion and garlic until onion is soft. Stir in the cumin and oregano. Add the tomatoes and chile strips and allow tomatoes to cook soft. Add meat,salt and pepper. Cover and cook 10 minutes over medium-high heat. Lower to medium-low, uncover and cook an additional 20 minutes. Garnish with sour cream

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 and 1/2 hours
Personal Notes:
Personal Notes:
Variation: I use tomatillos rather than red tomatoes with 2 cans (10 oz. each) tomatillos, drained, or 1 lb. fresh tomatillos, cooked and drained. I prefer fresh.

 

 

 

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