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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pork in Green Chile with Mexican Squash Recipe

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This recipe for Pork in Green Chile with Mexican Squash, by , is from TEN 2 TEN Family & Friends Cookbook, 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!

Contributor:  
Contributor:  
Vicky Ramirez

Category:
Category:

Ingredients:  
Ingredients:  
1 lb 10 oz Boneless pork meat cut in cubes
1 lb 2 oz Tomatillos
1 ½ onions
2 Green Chiles (Jalapeños)
1 clove of Garlic
¾ tsp of cilantro
1/3 tsp of chicken bouillon
Salt
Black pepper
1 tsp of vegetable oil
7 Mexican squashes (diced in small cubes)

Directions:
Directions:
In a large pot, put 3 cups of water to boil, add the pork and salt ( ½ teaspoon) and cook for 25-30 minutes, removing the froth, until completely cooked (browned) and water has evaporated.

In another pot, boil the tomatillos in 2 ½ cups of water. In a blender, blend the tomatillos (including the water that was used to boil them) with the onion, chile, garlic, cilantro, and bouillon.

In a skillet, heat oil and add the blended tomatillo mixture, add the pork meat and simmer over medium heat (bring to a gentle boil) for about 15 minutes, then add the Mexican Squash and simmer for another 10-15 minutes, add black pepper.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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