Chile Verde

Chile Verde
Chile Verde

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    lbs pork shoulder

  • oil for frying

  • 1 1/2

    pounds tomatillos (husks removed)

  • 1

    large onion (peeled,cut into 4 pieces)

  • 6 to 8

    cloves garlic (peeled)

  • 6 to 8

    jalapenos (remove stems)

  • 1

    cup fresh cilantro, chopped

  • 10 to 16

    ounces chopped green chiles (6 to 8 oz.)

  • 1

    jar green chile enchilada sauce

  • salt to taste

Directions

Brown pork in enough oil to cover bottom of pan. Drain and set aside. Sauce: 1. In a sauce pan, add onion, jalapenos, garlic, and just enough water to cover. Bring to a boil, cover, and reduce heat. Simmer 8 to 10 min. 2. Add tomatillos on top. Cover and simmer another 5 min. 3. With a slotted spoon, remove vegetables to a food processor, add cilantro, green chiles, and salt to taste. (If using green chile enchilada sauce, wait till the end of this recipe before adding.) Pulse vegetables to desired consistancy (can be chunky or smooth), adding a little vegetable water if needed. It's supposed to be slightly thick. 4. Return meat to pan, add sauce (and enchilada sauce if using.) Simmer uncovered till meat is tender, about 45 min. or so stirring occasionally. 5. Serve with rice or make burritos. Can also be used for enchiladas.

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