Mexican recipes
Pork Chili Verde (Green pork chili)
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250 min
Serves 4
Mexican
Ingredients
- 3 tbsp vegetable oil 44 ml vegetable oil
- 1 1/2 lb boneless pork shoulder (cut in 1 inch cubes) 680 g boneless pork shoulder (cut in 1 inch cubes)
- 1 cup green chile sauce (see recipe below) 240 ml green chile sauce (see recipe below)
- 2 cup tomatillos (husked and chopped) 480 ml tomatillos (husked and chopped)
- 2 cup chicken broth 480 ml chicken broth
- 2 Anaheim chiles, seeded and diced 2 Anaheim chiles, seeded and diced
- 4 garlic cloves, chopped 4 garlic cloves, chopped
- 1 large onion, diced 1 large onion, diced
- 1/4 tsp black pepper 1.2 ml black pepper
- 1/2 tsp salt 2.5 ml salt
- 1/2 tsp cumin 2.5 ml cumin
- 1–2 cup water (use as much as needed) 240–480 ml water (use as much as needed)
Method
In a frying pan over high heat add 3 tablespoons of vegetable oil and brown the pork.
Put the browned pork in a large cooking pot. Add the green chile sauce and tomatillos, cover and simmer over low heat for 2 hours.
Add he chicken broth, Anaheim chiles, garlic, onion, cumin, salt and pepper and simmer for an additional 2 hours, checking every 30 minutes and adding more water, if needed.
Serve hot with rice or warm tortillas.
Put the browned pork in a large cooking pot. Add the green chile sauce and tomatillos, cover and simmer over low heat for 2 hours.
Add he chicken broth, Anaheim chiles, garlic, onion, cumin, salt and pepper and simmer for an additional 2 hours, checking every 30 minutes and adding more water, if needed.
Serve hot with rice or warm tortillas.
Cook's notes
Green chili sauce recipe
Ingredients
3 green tomatoes, peeled, seeded & finely chopped
1/2 cup finely chopped green onions
1 clove garlic, crushed
2 Tbsp finely chopped parsley
1/4 cup finely chopped green chilies
2 pickled jalapenos, finely sliced
2 green bell peppers, seeded & finely chopped
1 tsp ground coriander
1/2 tsp salt
Combine all ingredients in a bowl and stir well. Cover with plastic wrap and chill at least 1 hour before using. Yields about 2 cups. Left over sauce can be refrigerated in a tightly sealed jar for 1 to two weeks.
Ingredients
3 green tomatoes, peeled, seeded & finely chopped
1/2 cup finely chopped green onions
1 clove garlic, crushed
2 Tbsp finely chopped parsley
1/4 cup finely chopped green chilies
2 pickled jalapenos, finely sliced
2 green bell peppers, seeded & finely chopped
1 tsp ground coriander
1/2 tsp salt
Combine all ingredients in a bowl and stir well. Cover with plastic wrap and chill at least 1 hour before using. Yields about 2 cups. Left over sauce can be refrigerated in a tightly sealed jar for 1 to two weeks.
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