chile verde

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By Judy Garcia
from Gunnison, UT

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.

serves 4-6
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For chile verde

  • 2 lb
    lean pork, cubed (i use country style ribs)
  • 1/2 c
    water
  • 2 clove
    garlic, chopped
  • 1 lg
    onion, chopped
  • 1 c
    canned diced tomatillos or tomatoes (i use tomatoes)
  • 1 tsp
    coriander
  • 4 oz
    canned or roasted fresh green chiles, chopped (i use fresh anaheims)
  • 2 Tbsp
    fresh cilantro, chopped
  • 1-2
    fresh jalapenos, chopped (to taste)
  • dash
    salt and black pepper, to taste
  • cheddar or mexican style grated cheese
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How To Make chile verde

  • 1
    In large saucepan, combine pork, water and garlic. Cook until all water is absorbed; continue cooking and let pork brown for a few minutes.
  • 2
    Add onion and saute until translucent. Add tomatillos (tomatoes) and canned chiles. Add chopped fresh jalapenos, a little at a time, to taste.
  • 3
    Cover and simmer for 30-40 minutes or until pork is tender. Just before serving, add chopped cilantro, salt and pepper to taste.
  • 4
    Can be made into burritos or served in bowl with flour tortillas. Top with grated cheese.
  • 5
    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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