Chile Verde

Photo by Dawn D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs. pork, diced (I used boneless pork ribs)

  • 1

    c. onion, chopped

  • 14

    oz. chicken broth

  • 1 1/2

    tsp. garlic powder

  • 2 1/2

    Tbsp. chicken stock

  • 1

    tsp. celery salt

  • 1

    Tbsp. cornstarch

  • 1/2

    tsp. oregano

  • 1

    Tbsp. cumin

  • 1/2

    Tbsp. jalapeno

  • 4

    Tbsp. chopped cilantro

  • 1/2

    Tbsp. chili powder

  • 1

    Tbsp. green Tabasco sauce

  • 10

    oz. green enchilada sauce

  • 27

    oz. canned green chiles, chopped or diced

  • 8

    oz. canned green chiles, pureed

  • 1-2

    cans white beans, drained and rinsed (optional)

  • 1/2

    tsp. salt

Directions

Brown pork and drain. Add onion & chicken broth (will not cover meat). Simmer 1 hour, stirring often. Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. Simmer 1 hour stirring often to avoid sticking. Add green enchilada sauce and stir. Simmer ½ hour. Add chopped green chiles and cook for 15 minutes. Add pureed green chiles, white beans and salt to taste (about 1/2 tsp). Serve with cheese, sour cream, chips and/or flour tortillas.

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