Tuesday, July 27, 2010

Chile Verde

Chile Verde.

Chile Verde:

3-5 lb. pork - shoulder, butt or loin (I used a pork shoulder)\
5 small cans of green chilies, divided
2 garlic cloves
1 sweet onion
1 can tomato sauce
1 jalapeno, or more if you like it spicy
1 1/2 t. cumin
4 c. water
2 t. chicken bouillon
salt to taste

First start by cutting the pork into bite sized pieces. In a large pot heat vegetable oil. Add meat and saute until browned.

In a food processor, place 4 cans of green chilies, garlic, onion, tomato sauce, jalapeno and cumin. Blend until pureed together.

Add pureed mixture to pork, stir. Add water, chicken bouillon and the last can of green chilies.

Bring pot to a light boil, then turn down the temperature and simmer for 2-3 hours. Much of this timing will depend on which cut of meat you chose. Mine was done in about 2.5 hours - but a loin may take a little longer. Season with salt if needed.

Serve in warm tortillas with lots of toppings, cheese, tomato, onion, sour cream, cilantro and guacamole.

Bon Appetit!

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