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Chile pork Recipe

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This recipe for Chile pork, by , is from The Smith Family 2018 Reunion Cookbook, 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!

Contributor:  
Contributor:  
Brenda Reiter

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds tomatillos, husked, rinsed, & rough cut
Salt
1 onion, chopped
3 garlic cloves, minced
28 oz whole green chilies, seeded & stripped
4 oz diced jalapenos
˝ tsp. oregano
˝ tsp. thyme
8 Pork Shoulder Steaks, trimmed, cut in 4
Salt & Pepper

Directions:
Directions:
Cover salted tomatillos with water. Bring to a boil. Cook until they change color & get mushy. Add chilies, spices. Salt at each step. It should NOT taste sweet.

Season & brown steak pieces in oil. Add garlic, onion & salt. (Traditionally this should be done over high heat. Dad had to leave the house due to smoke). Add to tomatillos. Cover. Simmer 1 hour until tender & thickened.





Personal Notes:
Personal Notes:
It seems this simmered for hours, not just one.

This is good when cooking boneless pork until it shreds. There are many uses burritos, tacos, salsa, Enchilada sauce.

Gloria bought tomatillos on sale then kept pre-made sauce in freezer. Leftovers freeze well. This recipe came from her daughter Cheryl’s mother-in-law, Mrs. Baez about 1973.

This is a labor intensive recipe. For an easier version checkout Heather's Chile Pork.


 

 

 

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