PORK CHILE VERDE

Pork Chile Verde image

The winner of the Martha Stewart Recipe Bowl is Lisa Ruiz from Henderson, NV. This is her prize-winning recipe.

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

8 fresh tomatillos
1/4 cup olive oil
1 large onion, chopped
2 jalapeno peppers, seeded and finely chopped
4 to 5 cloves of garlic, crushed
4 pounds pork country style loin ribs, trimmed of fat and cut into cubes
Coarse salt and ground pepper
2 cans of diced green chilies
1 tablespoon dried oregano
Cilantro, freshly chopped (for garnish)
Sharp cheddar cheese, shredded (for garnish)
Sour cream (for garnish)

Steps:

Put peeled and rinsed tomatillos into a blender with just enough water to blend into a puree. Set aside. Heat olive oil in a large stock pot. Saute onion until slightly browned.
Add chopped jalapeno and garlic. Saute a few minutes more. Add pork and brown on both sides. Salt and pepper meat to taste. Add green chilies, pureed tomatillos and oregano. Simmer uncovered for 1 to 1 1/2 hours, stirring often until liquid is reduced. Add freshly chopped cilantro just before serving.
Garnish with shredded sharp cheddar cheese and sour cream if desired.

*** Explore more Pork Chile Verde Recipes »

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