CHILE VERDE

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Chile Verde image

I got this recipe about 30 years ago off of an old "Silver Palate" recipe CD. I have never made it using tomatillos, and usually use fresh, home-roasted, peeled Anaheim chiles rather than canned, unless I'm in a real hurry to fix dinner. We eat this at least once a month, sometimes more often as the mood strikes.

Provided by Judy Garcia @snflwr8351

Categories     Pork

Number Of Ingredients 11

2 pound(s) lean pork, cubed (i use country style ribs)
1/2 cup(s) water
2 clove(s) garlic, chopped
1 large onion, chopped
1 cup(s) canned diced tomatillos or tomatoes (i use tomatoes)
1 teaspoon(s) coriander
4 ounce(s) canned or roasted fresh green chiles, chopped (i use fresh anaheims)
2 tablespoon(s) fresh cilantro, chopped
1-2 fresh jalapenos, chopped (to taste)
dash(es) salt and black pepper, to taste
cheddar or mexican style grated cheese

Steps:

  • In large saucepan, combine pork, water and garlic. Cook until all water is absorbed; continue cooking and let pork brown for a few minutes.
  • Add onion and saute until translucent. Add tomatillos (tomatoes) and canned chiles. Add chopped fresh jalapenos, a little at a time, to taste.
  • Cover and simmer for 30-40 minutes or until pork is tender. Just before serving, add chopped cilantro, salt and pepper to taste.
  • Can be made into burritos or served in bowl with flour tortillas. Top with grated cheese.
  • NOTE: I have recently begun preparing this in my instant pot. I use the 'saute' setting to follow steps 1-3, then the high 'pressure' setting for 15-20 minutes. Allow to depressurize naturally, then add the cilantro, salt and pepper.

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