I got this recipe about 30 years ago off of an old "Silver Palate" recipe CD. I have never made it using tomatillos, and usually use fresh, home-roasted, peeled Anaheim chiles rather than canned, unless I'm in a real hurry to fix dinner. We eat this at least once a month, sometimes more often as the mood strikes.
prep time20 Min
cook time40 Min
Ingredients For chile verde
lean pork, cubed (i use country style ribs)
canned diced tomatillos or tomatoes (i use tomatoes)
canned or roasted fresh green chiles, chopped (i use fresh anaheims)
fresh cilantro, chopped
fresh jalapenos, chopped (to taste)
salt and black pepper, to taste
cheddar or mexican style grated cheese
How To Make chile verde
In large saucepan, combine pork, water and garlic. Cook until all water is absorbed; continue cooking and let pork brown for a few minutes.
Add onion and saute until translucent. Add tomatillos (tomatoes) and canned chiles. Add chopped fresh jalapenos, a little at a time, to taste.
Cover and simmer for 30-40 minutes or until pork is tender. Just before serving, add chopped cilantro, salt and pepper to taste.
Can be made into burritos or served in bowl with flour tortillas. Top with grated cheese.
NOTE: I have recently begun preparing this in my instant pot. I use the 'saute' setting to follow steps 1-3, then the high 'pressure' setting for 15-20 minutes. Allow to depressurize naturally, then add the cilantro, salt and pepper.
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