chile verde
(1 rating)
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I got this recipe from a friend, but have tweaked it to my tastes. I watched his kids after school and one day he brought over a big bowl of his version of this as a thank you. I do believe he has tastebuds of steel! He used 20 jalapenos with the seeds in his! Somehow, through the burning, I managed to taste it and asked for his recipe. I made it a few times before I got it the way I wanted it. I added nopales(cactus), garlic, and a variety of peppers for depth of flavor and varied levels of heat. It's tasty, but won't burn your lips off! LOL I serve it with rice, tortillas, and cheese. Enjoy!
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(1 rating)
yield
serving(s)
prep time
1 Hr
cook time
6 Hr
Ingredients For chile verde
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4 lbpork butt or shoulder, cubed
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6celery stalks, chopped
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6med-large tomatillos, chopped
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3 lgbunches green onions, chopped
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1 lgwhite onion, chopped
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1 lgbunch cilantro, tops only, chopped
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5jalapeno peppers, seeded, deveined, chopped
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2serrano chiles, seeded, deveined, chopped
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1poblano pepper, seeded, deveined, chopped
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1anaheim chili pepper, seeded, deveined, chopped
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1pasilla pepper, seeded, deveined, chopped
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4small-med green bell peppers, seeded, deveined, chopped
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1/2 -1 lbnopalitos (cactus), optional, you can find this pre-chopped and bagged in the produce section
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3 - 4 cwater
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2 - 3 clovegarlic, minced
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salt and pepper to taste
How To Make chile verde
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1Throw it all in your crockpot, turn it on high and cook for 6-8 hours, until meat is tender and falling apart. Add water as needed during cooking process.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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