chile verde
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.
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yield
4 -6
prep time
20 Min
cook time
40 Min
method
Stove Top
Ingredients For chile verde
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2 lblean pork, cubed (i use country style ribs)
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1/2 cwater
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2 clovegarlic, chopped
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1 lgonion, chopped
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1 ccanned diced tomatillos or tomatoes (i use tomatoes)
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1 tspcoriander
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4 ozcanned or roasted fresh green chiles, chopped (i use fresh anaheims)
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2 Tbspfresh cilantro, chopped
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1-2fresh jalapenos, chopped (to taste)
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dashsalt and black pepper, to taste
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cheddar or mexican style grated cheese
How To Make chile verde
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1In large saucepan, combine pork, water and garlic. Cook until all water is absorbed; continue cooking and let pork brown for a few minutes.
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2Add onion and saute until translucent. Add tomatillos (tomatoes) and canned chiles. Add chopped fresh jalapenos, a little at a time, to taste.
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3Cover and simmer for 30-40 minutes or until pork is tender. Just before serving, add chopped cilantro, salt and pepper to taste.
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4Can be made into burritos or served in bowl with flour tortillas. Top with grated cheese.
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5NOTE: 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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Categories & Tags for Chile Verde:
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