Chile Verde..?

I wont give out my recipe.only because it took me years to perfect it, and I never measure anything.

But I'll give you a hint. It is NOT made with bell peppers as the main ingredient.

The main base for the sauce is tomatillos.( a green looking tomato with a paper husk)

Find a recipe you like for Salsa Verde then add chunks of pre cooked pork loin and let simmer so the meat absorbs the sauce.Don't use anything canned to make it.

Then adjust it to your liking

One more tip. after you remove the husk from your tomatillos you will notice they are rather dirty and oily-sticky, just wash them under very warm water and rub to clean them.

CHILE VERDE

Ingredients:

1 1/2 lbs. each boneless beef chuck and boneless, lean pork shoulder, cut in 1-inch cubes

3 tbsp. olive oil or salad oil

1 med. sized green bell pepper, seeded and coarsely chopped

1 lg. clove garlic, minced or mashed

2 (1 lb. 12 oz.) cans tomatoes

1 (7 oz.) can green chiles, seeded and chopped

1/3 c. chopped parsley

1/2 tsp. sugar

1/4 tsp. ground cloves

2 tsp. ground cumin, or 1 tbsp. whole cumin seed crushed

1 c. dry red wine, or 1/4 c. lemon juice and 3/4 c. beef broth

Salt

METHOD:

Brown about a quarter of the meat at a time on all sides in heated oil. Remove with slotted spoon and reserve. In pan drippings saute bell pepper and garlic until soft; add a little more oil if needed.

In a large pan (at least 5 quarts), combine tomatoes and their liquid, green chiles, parsley, seasonings, and wine. Bring tomato mixture to a boil, then reduce heat to a simmer. Add browned meats, their juices, and sauteed vegetables. Cover and simmer for 2 hours, stirring occasionally.

Remove cover; simmer about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender. Taste and add salt.

Makes 6-8 servings.

Verde means "green" in Spanish. The verde in this meaty stew is supplied by both fresh bell pepper and canned green chiles, plus chopped parsley. Make this dish ahead and reheat it at mealtime if you like. Serve it in bowls or as a sauce over rice.

my fav!

Pork Chili Verde c.1997, M.S. Milliken & S. Feniger, all rights reserved

6 pounds lean pork

1/4 cup vegetable oil or lard

2 large yellow onions, chopped

6 large cloves garlic, minced

1 tablespoon sea salt

Freshly ground black pepper, to taste

1 tablespoon cumin

8 medium poblano chiles, seeded and chopped

4 large jalapenos, seeded and minced

2 large yellow bell peppers, seeded and chopped

4 1/2 quarts chicken stock

3 pounds fresh tomatillos, husks removed

1 bunch cilantro leaves, chopped

Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.

Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

Recipe Summary

Difficulty: Easy

Yield: 16 to 20 servings

possibly???? 4 Avocados a million (sixteen ounces.) field bitter Cream a million can Rotel tomatoes a million Tbsp. Garlic Powder a million (4 ounces.) Can green Chili Peppers 2 tsp. Salt a million tsp. Lemon juice 3 ounces. Cream Cheese blend and combine all aspects till comfortable. it particularly is possibly no longer the only, even although that's sturdy.

I like short cuts: brown beef stew or pork cubes in oil, add onions and garlic and cook until soft. Toss in a large can LaVictoria green enchilada sauce, and some corn meal or masa to thicken. Allow to cook, (Good way to use your crock pot.) until the meat is very tender and falls apart. Season to taste with salt, pepper, and cumin. (Cumin is the spice that makes Mexican food smell like Mexican food.)

We eat it with refried beans, Spanish rice, some sour cream or queso fresco, and hot, large flour tortillas to wrap it all up.

Enjoy!

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