chile verde

Name: Chile Verde
Prep time: 1 h
Cook time: 6 h
Yield: 6
Cuisine: Mexican
Ingredients: 3-4 pound(s) of either beef, pork or chicken (i use a pork loin); 2 pound(s) fresh tomatillo or cans (i use fresh when available); 2 can(s) whole green chilies; 3 large jalepeno; 1 large white onion; 3 clove(s) garlic; 1/4 cup(s) cilantro, fresh; 2 tablespoon(s) coriander; 1/2 teaspoon(s) oregan, dried; 1 cup(s) beef broth; - monterey jack cheese; - tortilla shells

(2 RATINGS)

94 Pinches 1 Photo

Deana Fromm

Eureka, KS

Updated on Jul 31, 2012

One of my families favorite meals. Adapted from a place I worked at years ago

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Chile Verde Burrito, Homemade Frijole's and Rice

prep time 1 Hr

cook time 6 Hr

method ---

yield 6-10 serving(s)

Ingredients

3-4 pounds of either beef, pork or chicken (i use a pork loin)
2 pounds fresh tomatillo or cans (i use fresh when available)
2 cans whole green chilies
3 large jalepeno
1 large white onion
3 cloves garlic
1/4 cup cilantro, fresh
2 tablespoons coriander
1/2 teaspoon oregan, dried
1 cup beef broth
- monterey jack cheese
- tortilla shells

How To Make chile verde

Step 1

Brown meat on both sides, place in crockpot.

Step 2

If using fresh tomatillo’s-peel and rinse cook until light green- this will only take a few minutes once boiling. Place all ingredients in blender (expect meat of course ?) and blend until smooth. (including water from tomatillo’s)
Step 3

Pour over meat and cook 4-7 hours until meat is done and sauce it to your liking. I always taste sauce every few hours to make sure enough spices are in it for our liking.
Step 4

When meat is done take out and shred. Make burritos, top with sauce and cheese..and what ever other toppings you may enjoy like sour cream, extra cilantro or salsa
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