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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

CHILI VERDE ~ Green Chile Stew Recipe

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This recipe for CHILI VERDE ~ Green Chile Stew is from The Plendl Family Cookbook Project, 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:  
1 tsp canola oil
1/4 tsp salt
1/2 tsp black pepper
2 lbs pork shoulder, trimmed and cut into 1" pieces
3 C onion, chopped (2 onions)
1/4 C Anaheim chile, chopped and seeded
2 T jalapeño pepper, chopped and seeded (about 1)
2 garlic cloves, crushed
3 C chicken broth
2 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
3-4 C fresh tomatillos, or may use 5 (11oz) cans whole tomatillos, drained and chopped
1/4 C fresh cilantro
6 C hot cooked long-grain rice

Directions:
Directions:
Preheat oven to 400º
Heat oil in a large Dutch oven over med-high heat. Sprinkle salt and 1/4 tsp black pepper over pork. Add pork to pan; cook 8 min or until browned. Remove from pan. Add onion, chile peppers, garlic; sauté 5 min. Return pork to pan. Add 1/4 tsp black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil. Cover and bake at 400 degrees for 1 hr. Stir in cilantro. cover and bake an additional 30 min or until pork is tender. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
Thaw mixture overnight in the refrigerator. Reheat in lg saucepan over med heat and cook until thoroughly heated, stirring frequently.
Serve over rice. Garnish with lime wedges.

Number Of Servings:
Number Of Servings:
8

 

 

 

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