Chile Verde
Submitted by: eraegan
Tender pork simmered in a green chili sauce--serve in warm tortillas with cheese or as a dip with chips.
Ingredients
- 1-2 tbsp extra virgin olive oil
- 1 medium sized onion, diced
- 3 cloves garlic, minced
- 4 jalapenos, diced (you can increase or decrease the number depending on how hot you want it to be, 4 makes it pretty hot)
- 1 bunch cilantro, chopped with stems removed
- 1 can green diced chilies
- 1 can green enchilada sauce (I like to use the brand Hatch--the large can--32 oz)
- 1 can chicken broth (you can use water but the broth gives it more flavor)
- 1- 1 1/2 pound of pork cut in cubes small to medium size
- Salt to taste
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Method
Use a large pot on medium low heat; add oil. When oil has started to warm up add diced onions and cook them until they become translucent. Add garlic and cook for a couple minutes. Add jalapenos and cook for a couple minutes. Add cilantro and green chilies and cook for a couple more minutes. Increase heat to medium and add pork, and brown. Once pork has started to brown, add about a 1/4 tsp salt. Once meat is browned add entire can of green enchilada sauce, and chicken broth. Bring to a boil. Once it comes to a boil, turn heat to low and cover. This is a good time to taste it to see if any salt is needed. It is best to let it simmer all day on low heat, checking on it occasionally (minimum one hour). When it is about ready to eat, check thickness of the verde. If it seems like it could be thickened, put in equal part of flour and water in a small bowl and combine. Once everything is incorporated, add it to chile verde. It is like making homemade gravy.
Notes: Great in warmed tortillas with cheese, or as a dip for tortilla chips. You can serve it with guacamole and sour cream.
Number of Servings: 6-8
Submitted by: eraegan ( See all of eraegan Recipes )
