Chile Verde Recipe

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Chile Verde

Daily Inspiration S

By
@DailyInspiration

A taste of the Southwest at home. : )


Recipe is from my "One Pot" cookbook.


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Rating:

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Serves:

4

Prep:

10 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

2 1/4 lb
pork, cut into bite-size chunks
1
onion, chopped
2
bay leaves
1
garlic bulb, cut in half
1
bouillon cube
2
garlic cloves, chopped
1 lb
fresh tomatillo, husks removed - cooked in a small amount of water until just tender, then chopped or 1 pound can tomatillos
2 large
fresh mild green chiles such as anaheim
3 Tbsp
vegetable oil
1 c
chicken bouillon or broth
1/2 tsp
mild chili powder (or more to taste)
1/2 tsp
cumin (or more to taste)
4-6 Tbsp
chopped fresh cilantro
warmed flour tortillas
lime wedges

Directions Step-By-Step

1
Place pork in a large pan with the onion, bay leaves, and garlic bulb. Add water to cover and bring to a boil. Skim off the froth from the surface and add the bouillon cube, stirring well to mix and dissolve. Reduce the heat to very low and simmer for about 1 1/2 hours or until the meat is very tender.
2
Meanwhile, put the chopped garlic in a blender or food processor with the tomatillos and green chiles. Process to a puree.
3
Heat the oil in a pan and add the tomatillo mixture. Cook over medium-high heat for about 10 minutes or until thickened. Add the broth/bouillon, chili powder, and cumin.
4
When the meat is tender discard the garlic bulb and bay leaves. Remove meat from pan and add to the sauce. Simmer gently to combine the flavors.
5
Garnish with chopped cilantro and serve with tortillas and lime wedges.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southwestern