chile verde
(1 RATING)
Chili must be one of America's all-time "comfort foods." Chile verde's mine. When it's "chilly" outside, there's nothing better than a hot bowl of chile verde topped with sour cream and/or extra-sharp cheese and a side of cornbread.
No Image
prep time
20 Min
cook time
2 Hr
method
Stove Top
yield
Ingredients
- 2 pounds boneless pork tenderloin (1" cubes)
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup all purpose flour
- 4 cups onion, coarsely chopped
- 2 pounds tomatillos, husks removed, washed, cut into quarters
- 6 cloves garlic, chopped
- 1 pound anaheim/poblano chilies (1" pieces)
- 1-2 - jalapenos (optional), seeded and chopped
- 3 cups hot chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 cup fresh parsley, chopped
How To Make chile verde
-
Step 1Sprinkle pork evenly with salt and pepper. Place flour in zip-top plastic bag, add pork, seal and shake to coat. Shake off any excess.
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Step 2In Dutch oven, over medium-high heat, heat oil. Add pork and sauté 5 minutes, browning on all sides. Remove pork from pot.
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Step 3Add onion, tomatillos, garlic and anaheim or poblano chilies to pan. Sauté 8 minutes or until tender. Add pork, hot chicken broth, cumin and oregano to pot. Cover and simmer for 2 hours or until pork is tender, stirring occasionally. When ready to serve, stir in parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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