Green Chile with Pork | Chile Verde

by Dolores M. Wiarco (my mother)

Ingredients:
2 tablespoons oil
5 pounds pork butt roast cubed into 1-inch pieces
1 onion diced
5 garlic cloves diced
Salt (to taste)
Pepper (to taste)
4 Anaheim chiles deveined, deseeded, and sliced thinly into strips
2 jalapeño chiles deveined, deseeded, and sliced thinly into strips
3 guero chiles deveined, deseeded, and sliced thinly into strips
10 tomatillos husked and rinsed to remove sticky film
2 large tomatoes diced

Salt (to taste)
Pepper (to taste)

Preparation:

  1. Prepare pan with oil on medium-high heat. Add meat to pan with garlic and onion and allow meat to brown. Move consistently to avoid burning. Add salt and pepper. Cook until about two-thirds way complete, then add sliced chiles.
  2. Mix well and allow chiles to cook an additional 7 minutes or until meat is completely browned.
  3. Add diced tomatillos and diced tomatoes, stir, and lower heat to low-medium. Allow to cook until tomatoes and tomatillos soften.
  4. Add enough water to cover ingredients completely, plus one additional inch. Raise heat to high, stir, bring to a boil, then lower to lowest setting and allow to simmer for 90 minutes or until meat is completely tender. Taste and adjust salt.
  5. Serve hot.

Tags: , , ,

Categories: Main Dishes: Pork

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