Chili Verdi Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 pounds tomatillos
5-8 garlic cloves, unpeeled
2 jalapeņo peppers
2-4 peppers depending on heat desired
1 bunch cilantro
4 pound pork shoulder roast cut into 1-2" cubes
2 onions chopped
1 tablespoon oregano
2-3 cups chicken stock
Salt and pepper
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Directions: |
Directions:Line a baking sheet with foil. Preheat oven to 450.
Remove husks from tomatillos and cut in half. Place cut side done on baking sheet. Place peppers and unpeeled garlic cloves on baking sheet. Bake for 20-30 minutes until tomatillos are blackened and soft. Let cool. Place tomatillos, peeled garlic, and seeded peppers in food processor and process until smooth. Set aside.
Brown meat in batches in Dutch oven or heavy large saucepan in olive oil. Add chopped onions. Cover meat with tomatillo sauce and add just enough chicken stock to almost cover the meat. ISimmer for 2-3 hours until pork is tender. Add salt and pepper to taste. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: I like to freeze the meat in small amounts for a quick lunch or dinner.
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