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Chili Verde Recipe

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This recipe for Chili Verde is from Mom J'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!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs Pork loin, cut & cubed
2 T. garlic salt
10 Tomatillos
6 Anaheim green chilies (average size)
4 Jalapeno
1/2 Onion (medium size)
1 tsp. ground cumin
1/2 tsp. Pepper
1/2 tsp. Salt
Directions:
Directions:
Verde Sauce:
Wash vegetables and boil tomatillos, Anaheim chilies, jalapeno and ½ medium sized onion 15-20 minutes. Remove vegetables from heat and place in blender with ½ Tsp ground cumin, ½ Tsp pepper and ¾ cup water which was used to boil the ingredients. Cover and lightly blend, not more than 15 seconds. Set aside until pork is well cooked.

The Anaheim pepper skins can be tough. I peel them off and toss if easily falling off. If not just blend them in.

Pork:
In large skillet, cook cubed pork on medium heat and cover 15-20 minutes (DO NOT add water or oil and DO NOT stir during this time period). Uncover after 15-20 minutes, stir well and cover skillet another 15-20 minutes. Uncover and add 2 T. garlic salt, stirring well. If pork is well done and tender at this point, add Chile Verde sauce, stir, salt to taste and cover another 15 minutes. If pork is not well done, DO NOT add ingredients, cover another 5-10 minutes and add ingredients afterwards as instructed in the previous line.
Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
Credit goes to: Eloisa Loya
She tames it down in heat from what I show above.
Her original recipe calls for:
3 Aneheim Peppers
1 Jalepeno
6 Tomatillas.

 

 

 

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