"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chile Verde Recipe

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This recipe for Chile Verde, by , is from Basia's 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!

Basia Perez


4 jalapeño peppers
7 tomatillos
3 poblano peppers
1 lime
2 medium onions
2½ lbs pork shoulder
Cooking oil

Place tomatillos and boil in water until soft

Heat pan and place the jalapeños and poblano peppers. Heat until browned on all sides

Peel the peppers and remove seeds. Put the peppers and tomatillos with water, salt, pepper, garlic and cilantro in a blender. Blend ingredients together

Heat pan with oil and place the pork until browned on all sides

Add the chile from the blender and simmer for 2-3 minutes.

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