chile verde
(1 RATING)
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!
No Image
prep time
1 Hr
cook time
6 Hr
method
---
yield
An army!
Ingredients
- 4 pounds pork butt or shoulder, cubed
- 6 - celery stalks, chopped
- 6 - med-large tomatillos, chopped
- 3 large bunches green onions, chopped
- 1 large white onion, chopped
- 1 large bunch cilantro, tops only, chopped
- 5 - jalapeno peppers, seeded, deveined, chopped
- 2 - serrano chiles, seeded, deveined, chopped
- 1 - poblano pepper, seeded, deveined, chopped
- 1 - anaheim chili pepper, seeded, deveined, chopped
- 1 - pasilla pepper, seeded, deveined, chopped
- 4 - small-med green bell peppers, seeded, deveined, chopped
- 1/2 -1 pound nopalitos (cactus), optional, you can find this pre-chopped and bagged in the produce section
- 3 - 4 cups water
- 2 - 3 cloves garlic, minced
- - salt and pepper to taste
How To Make chile verde
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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