Side Pannel
Chile Verde (Green Chile and Pork Stew)
Chile Verde (Green Chile and Pork Stew)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pork, Mexican
Ingredients List
- 10 Green chile; (or canned
- -whole green chile)
- 4 lb Pork roast; trimmed and cut
- -in 1-inch cubes
- 1 Onion; coarsely chopped
- 3 Cloves garlic; crushed
- 1/2 ts Ground cumin
- 1 ts Oregano
- 3 lg Tomatoes; peeled and cut
- -into wedges
- 1 ts Salt
- 1/2 ts Freshly ground black pepper
- Sour cream
Directions
1. Roast and peel the chiles, tear into strips and set aside. Removal of
seeds and veins is optional in this recipe. If canned chiles are used,
rinse and tear into strips.
2. Cover meat with cold water, bring to a boil, cover and reduce to simmer,
cooking 1 hour. Allow meat to cool in its own broth until easy to handle.
Trim fat from meat.
3. Over medium-low heat, render remaining fat from meat and allow meat to
brown. Remove meat and drippings from pot.
4. Measure out 2 tablespoons drippings. Saute onion and garlic in drippings
and allow onion to cook soft. Stir in the cumin and oregano. Add the
tomatoes and chile strips and allow tomatoes to cook soft. Add meat, salt
and pepper.
5. Cover and cook 10 minutes over medium-high heat. Lower to medium-low,
uncover and cook an additional 20 minutes. Garnish with sour cream.
Variation: This stew is also made using tomatillos rather than red
tomatoes. Replace the 3 large tomatoes with 2 cans (10 oz. each)
tomatillos, drained, or 1 pound fresh tomatillos, cooked and drained.
seeds and veins is optional in this recipe. If canned chiles are used,
rinse and tear into strips.
2. Cover meat with cold water, bring to a boil, cover and reduce to simmer,
cooking 1 hour. Allow meat to cool in its own broth until easy to handle.
Trim fat from meat.
3. Over medium-low heat, render remaining fat from meat and allow meat to
brown. Remove meat and drippings from pot.
4. Measure out 2 tablespoons drippings. Saute onion and garlic in drippings
and allow onion to cook soft. Stir in the cumin and oregano. Add the
tomatoes and chile strips and allow tomatoes to cook soft. Add meat, salt
and pepper.
5. Cover and cook 10 minutes over medium-high heat. Lower to medium-low,
uncover and cook an additional 20 minutes. Garnish with sour cream.
Variation: This stew is also made using tomatillos rather than red
tomatoes. Replace the 3 large tomatoes with 2 cans (10 oz. each)
tomatillos, drained, or 1 pound fresh tomatillos, cooked and drained.
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