Green Chipotle Chile Verde

By danand

Ingredients

• 3 lbs. pork roast, shredded
• 1 cup water
• 2 Tbsp. cornstarch or flour
• 7-8 Tomatillos
• 1 spanish (or red) onion, chopped
• 5 garlic cloves
• 1 bunch fresh cilantro
• 1/2 cup each fresh basil and fresh mint
• 1 tsp. celery salt
• 1 Tbsp. oregano
• 1 Tbsp. cumin
• 1/2 Tbsp. chili powder
• 5 fresh green chiles, roasted, skinned, seeded & chopped
• 2-4 Tbsp. chipotle puree (to desired heat)
• 1 6oz can tomato paste
• 64 oz. chicken broth
• salt and pepper to taste

Details

Servings 10
Preparation time 60mins
Cooking time 120mins

Preparation

Step 1

Brown pork in dutch oven with olive oil and drain juices into another pan. Add water to dutch oven (or pressure cooker) and simmer pork for 1 hour with lid on (keep adding water as necessary). When meat is done, shred and put back in juice. Sprinkle corn starch (flour) over meat and mix.

In the mean time combine tomatillos, onion, garlic, cilantro, basil, mint, and spices into blender and blend until smooth (Option: In a 400 degree oven, roast tomatillos, onion, garlic drizzled with vegetable oil and cook until slightly charred... approximately 30 min and cool). In the pan with the drained pork juices add blended mixture, chopped green chilies, and chiptole puree. Bring to boil and reduce heat simmering for 20 min stirring frequently.

Combine peppers, meat mixture, chicken stock, tomato paste, salt and pepper to taste. Simmer an additional hour stirring often to avoid sticking.

Serve with cheese, sour cream, chips and/or flour tortillas.

To roast the peppers first cut a small slit in the chile close to the stem end so the steam can escape. Set the flame to medium. Place the chili directly over the flame on the grill, turn the chiles often allowing the flame to touch the fresh chile until it skin is completely blistered. This will take about 5 to 10 minutes, depending on the size of the chiles. Keep turning the chiles often.