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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chile Verde from the Valley of the Sun Recipe

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This recipe for Chile Verde from the Valley of the Sun is from The MIT Parents' 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 pounds pork boston butt, trimmed of fat and cut into 3/4 inch cubes.
1 cup chicken broth
1 medium onion, chopped
6 cloves garlic, minced
29 ounces Mexican-style stewed tomatoes, 2 cans
2 1/2 cups mild chiles, preferable new mexican or anaheim, fresh or frozen. I use Cubanelas which I roast myself.
1 teaspoon oregano
1 teaspoon salt
Directions:
Directions:
1. In large heavy saucepan, combine pork, 1/4 cup stock, onion and garlic. Cook over medium heat, stirring often, until liquid evaporates and meat browns, 20-25 min.

2. Add remaining stock and scrape up any borwned bits sticking to pan bottom. Stir in tomatoes, chiles, oregano and salt. Reduce heat and simmer and cover the pan. Cook 2-2 1/2 hrs. stirring occasionally, until meat is quite tender.

3. Serve over pasta or rice. Top with shredded cheese-Monterey Jack, Colby or mild cheddar. Its also good in a flour tortilla with rice and cheese.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes. 2 to 2 1/2 hrs cooking
Personal Notes:
Personal Notes:
Inspired from the chili we have when we ski out west in Colorado.

 

 

 

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