Chile Verde (La Frontera-style) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 tomatillos, husked, de-stem, cut into large chunks
6 small jalapeno peppers, cut into pieces
6 Serrano peppers, cut into pieces
3 Anaheim peppers, cut into pieces (optional)
1/2 cup fresh cilantro
1 (7 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes
1 (4 ounce) can green chiles
2 cups chicken broth
1 tsp. oregano
1 tsp. ground cumin
1 tsp. chili powder
2 lbs pork (pork roast, pork loin, or Boston butt), cut into small chunks
1/4 cufp Flour (for browning the pork)
Salt and ground black pepper (to taste)
2 Tbsp. olive oil, shortening, or lard
1 large sweet onion, chopped (reserve some for garnish)
1 Tbsp. garlic minced
2 Tbsp. corn starch
2 ounces of cold water
FOR SERVING (OPTIONAL):***
Bean burritos
shredded cheese
diced onions
and salsa
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Directions: |
Directions:Put tomatillos and peppers and cilantro in a food processor, puree them all. Add the tomato sauce, diced tomatoes, and can of green chiles, to the food processor. Continue blending until the mixture is a consistent color.
Pour the vegetable puree into a crock-pot. Add the chicken broth, oregano, cumin, and chili powder.
Turn the crock-pot on HIGH and cover.
Dust the pork with flour, salt and pepper; set aside.
Heat oil, shortening, or lard in a frying pan. Add the garlic and onions, saute until the onions are tender (about 5 minutes). Add to Crock pot.
Brown the pork..
Pour the entire pan’s contents (including drippings) into the crock-pot. Cover and cook in the crock-pot on HIGH for 2 hours. After 2 hours, reduce the heat to MEDIUM or LOW and cook for another 2 hours.
Thirty minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further.
Cover the bean burritos with the chile verde pork and garnish with copped onions and grated cheese. |
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Number Of
Servings: |
Number Of
Servings:12 |
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