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 Reviews

Chile Verde Burrito, Homemade Frijole's and Rice

review

By Deana Fromm

@Piscses

from Eureka, KS

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

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★★★★★ 2 Reviews

serves 6-10

prep time 1 Hr

cook time 6 Hr

Ingredients For chile verde

3-4 lb

of either beef, pork or chicken (i use a pork loin)
2 lb

fresh tomatillo or cans (i use fresh when available)
2 can

whole green chilies
3 lg

jalepeno
1 lg

white onion
3 clove

garlic
1/4 c

cilantro, fresh
2 Tbsp

coriander
1/2 tsp

oregan, dried
1 c

beef broth
monterey jack cheese
tortilla shells

How To Make chile verde

1
Brown meat on both sides, place in crockpot.
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)
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.
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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Categories & Tags for Chile Verde:

Mexican