chile verde

Name: Chile Verde
Prep time: 15 min
Cook time: 4 h
Cuisine: Mexican
Ingredients: 1 1/2 pound(s) pork boneless and diced to cubes (can use chicken); 2 cup(s) chicken stock; 1 cup(s) green chile sauce*; 2 cup(s) tomatillos, husks removed and coarsely chopped; 2 - roasted green chiles, seeded and diced (anaheim or poblano work well); 4 clove(s) garlic, peeled and diced; 1 medium onion, peeled and diced; 1/4 teaspoon(s) black pepper; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) cumin; 1/2 teaspoon(s) sugar*; 3 tablespoon(s) oil; 2 cup(s) water; FOR THE CHILI SAUCE; 2 pound(s) fresh green chiles; 1/2 cup(s) water; 1 tablespoon(s) vinegar

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

A warm, hearty stew that will leave you full and satisfied. If fresh roasted chiles are not available, you can use canned. Omit the sugar for a low-carb version.

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yield serving(s)

prep time 15 Min

cook time 4 Hr

method Stove Top

Ingredients For chile verde

1 1/2 lb

pork boneless and diced to cubes (can use chicken)
2 c

chicken stock
1 c

green chile sauce*
2 c

tomatillos, husks removed and coarsely chopped
2

roasted green chiles, seeded and diced (anaheim or poblano work well)
4 clove

garlic, peeled and diced
1 md

onion, peeled and diced
1/4 tsp

black pepper
1/2 tsp

salt
1/2 tsp

cumin
1/2 tsp

sugar*
3 Tbsp

oil
2 c

water
FOR THE CHILI SAUCE
2 lb

fresh green chiles
1/2 c

water
1 Tbsp

vinegar

How To Make chile verde

1
Chili Sauce: Roast 2 pounds of fresh green chiles on a grill or under the broiler until the skin is blackened and bubbly.

2
Let them cool, peel the skin off and scrape out the seeds. Cut the stem off and discard with the seeds and skin.
3
Puree or blend the chiles with 1/2 cup water, a tablespoon of vinegar and salt to taste (I usually use about a teaspoon) until smooth.
4
For the Chili Verde: Brown the chicken or pork in a small amount of lard or oil, over high heat.
5
Place the browned chicken or pork, chili sauce and tomatillos into a large, covered pot over low heat.
6
Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.
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