CHILI VERDE ~ Green Chile Stew Recipe
Tried it? Rate this Recipe:
|
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 |
|