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Chile Verde Recipe

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This recipe for Chile Verde is from Pfeiffer Pfamily Cookbook 2011, 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 pounds of pork roast
10 tomatillos about (1 1/2 lbs.)
1 bunch of cilantro
2 jalapeņos
1 whole onion
4 gloves of garlic
1/2 tsp salt
pepper to taste
2 T olive oil
Directions:
Directions:
Remove papery husks from tomatillos and rinse well.
Boil tomatillos & Jalapeņos in water until tomatillos turn dark green. Drain water and cool. Remove stems and discard. Place tomatillos, jalapenos, 1/2 the onion, chopped,3 cloves garlic, cilantro, salt and pepper in blender and blend on high 1 min.
Cut pork into large cubes and season generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Pour off excess fat, anything beyond a tablespoon, and place the other 1/2 onion chopped and 1 clove garlic minced in the same skillet. Cook, stirring occasionally until limp, about 5 minutes.
In a large skillet, soup pot, or slow cooker Add meat, onion/ garlic mixture and tomatillo mixture. Cook about 1 -2 hrs.

VARIATION: Use chopped, roasted New Mexico Green chilies instead of tomatillos and jalapeņos
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
Take the seeds out of the jalapeņo if you do not like it too hot, also fry your meat in batches if your pan is not big enough/ don't crowd your meat while browning. Serve with rice, bean, tortilla, over eggs or add hominy, freeze any left overs.

 

 

 

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