"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chile Verde' Recipe

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This recipe for Chile Verde', by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, October 18, 2005


Vegetable oil
3 lb. Pork roast, cubed
1 yellow onion, chopped
2 garlic cloves, crushed
2 cans tomatoes (12 oz.)
1 can diced green chiles (7 oz.)
1 can salsa verde (7 oz.)
1/2 tsp. sugar
2 tsp. cumin
1/4 c. lemon juice
3/4 c. beef broth

In a frying pan add oil and brown the meat. Add the onions and cook a little longer and then add everything else. Bring to a boil, cover and simmer for 1 1/2 hrs. stirring occasionally.

Remove cover; simmer for about 30 minutes more until sauce is reduced to thickness you desire and meat is fork tender. Add salt to taste.

Personal Notes:
Personal Notes:
I always serve this with Chiles Rellenos. It makes a very good meat sauce that goes together really well. Favorite of everybody's. Great dinner with refried beans and Spanish rice and flour tortillas.




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