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Chile Verde Recipe

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This recipe for Chile Verde is from Katy's Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. tomatillos, cut in half
7 cloves garlic, not yet peeled
4 Anaheim chiles
3 serrano chiles
1-2 jalapenos, cleaned and seeded
1 bunch cilantro, cleaned and chopped
4 lbs pork, fat cut off and cut into 1 inch cubes
3 yellow onions, chopped
5 more cloves garlic
2 1/2 c. chicken broth
3 T. olive oil
2 T. dried oregano
salt and pepper to taste
Directions:
Directions:
Cut tomatillos in half and place cut side down on a foiled lined cookie sheet. Add 5-7 cloves of garlic that have their skins on. Place under broiler for about 8 minutes, they will get brown and blackish. While that is in the oven heat oil in a pan and add the pork, cook until brown, then drain out excess liquid. Take out tomatillos and garlic and let cool. Place peppers under the broiler for 8 minutes. When the peppers are cooled take off their skins. In a blender add tomatillos, peppers, cilantro and roasted garlic out of their skins, blend for a minute or so. Add the onions to the pork and continue to cook. Pour tomatillo mixture over meat and add chicken broth, salt, pepper, oregano and press about 5 more garlic cloves into chile verde.

 

 

 

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