chile verde

Name: Chile Verde
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 4
Cuisine: Southwestern
Ingredients: 2 1/4 pound(s) 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 pound(s) 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 tablespoon(s) vegetable oil; 1 cup(s) chicken bouillon or broth; 1/2 teaspoon(s) mild chili powder (or more to taste); 1/2 teaspoon(s) cumin (or more to taste); 4-6 tablespoon(s) chopped fresh cilantro; - warmed flour tortillas; - lime wedges

7 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Jun 17, 2016

A taste of the Southwest at home. : ) Recipe is from my "One Pot" cookbook.

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prep time 10 Min

cook time 1 Hr 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 1/4 pounds 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 pound 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 tablespoons vegetable oil
1 cup chicken bouillon or broth
1/2 teaspoon mild chili powder (or more to taste)
1/2 teaspoon cumin (or more to taste)
4-6 tablespoons chopped fresh cilantro
- warmed flour tortillas
- lime wedges

How To Make chile verde

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.

Step 2

Meanwhile, put the chopped garlic in a blender or food processor with the tomatillos and green chiles. Process to a puree.
Step 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.
Step 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.
Step 5

Garnish with chopped cilantro and serve with tortillas and lime wedges.
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