CHILE
VERDE
Source: 365 Easy Mexican Recipes by Marge Poore (out of print)
Source: 365 Easy Mexican Recipes by Marge Poore (out of print)
Ingredients
3 T olive oil
2 lbs pork butt, trimmed of fat & cut into ½ inch cubes
1 t. salt
1 white onion, chopped
4 garlic cloves, minced
2 t. dried oregano
1 T dried cumin
2 bay leaves
2 (7 oz) cans diced green chiles
10 oz tomatillos, cleaned and boiled for 7-10 minutes until olive green, then blended
¾ c. chicken broth
½ t. sugar
3 T olive oil
2 lbs pork butt, trimmed of fat & cut into ½ inch cubes
1 t. salt
1 white onion, chopped
4 garlic cloves, minced
2 t. dried oregano
1 T dried cumin
2 bay leaves
2 (7 oz) cans diced green chiles
10 oz tomatillos, cleaned and boiled for 7-10 minutes until olive green, then blended
¾ c. chicken broth
½ t. sugar
Garnish: chopped cilantro and sour cream
Directions
In a large, deep skillet, heat 2 T oil over med-high heat. Season pork cubes with salt and cook in 2 batches, stirring, about 5 mins each batch or lightly browned. With a slotted spoon, remove meat to a dish.
In a large, deep skillet, heat 2 T oil over med-high heat. Season pork cubes with salt and cook in 2 batches, stirring, about 5 mins each batch or lightly browned. With a slotted spoon, remove meat to a dish.
In same pan, heat remaining oil. Add onion and
garlic and cook about 3 minutes until soft. Return meat and juices to pan. Add
spices, chiles, tomatillos, broth, & sugar. Bring to a boil. Reduce heat to
low, cover, and cook 35 mins. Garnish with cilantro and sour cream.
Prep: 30 mins
Cook: 48 minutes
Serves: 4 (big servings)
Prep: 30 mins
Cook: 48 minutes
Serves: 4 (big servings)
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