Chile Verde
From circlemoon8 15 years ago
- 2 1/2 hrs to make
- Serves 8
What can you say about a classic -- at least it is a classic in this neck of the desert!
Ingredients
- 1 TBS oil shopping list
- 1 lb pork tenderloins, trimmed and cut into 1" cubes -- we cut them smaller shopping list
- 1 1/2 tsp salt shopping list
- 1/4 tsp ground pepper shopping list
- 1/4 cup all-purpose flour shopping list
- 4 cups onion, chopped shopping list
- 2 lbs small tomatillos, husks and stems removed, quartered shopping list
- 1 lb green chilies, seeded and trimmed, chopped shopping list
- 6 cloves garlic, chopped shopping list
- 3 cups water shopping list
- 1 cup cilantro, chopped shopping list
- 1 tsp cumin shopping list
- 1/2 tsp oregano shopping list
How to make it
- Heat oil in stockpot over med-high heat. Sprinkle pork evenly with salt and pepper. Place flour in a large zip lock plastic bag. Add pork, seal and shake to coat. Add pork to the pan and saute 5 minutes, browning on all sides. Remove pork from the pan.
- Add onion, tomatillos, chiles, and garlic to pan; saute until tender. Add pork, water and remaining ingredients; bring to a simmer. Cook 2 hours or until pork is tender, stirring occassionally.
People Who Like This Dish 3
- alikat3 Nowhere, Us
- WilliamsD17 Nowhere, Us
- circlemoon8 Mesa, Arizona
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