Side Pannel
Chile Verde
Ingredients List
- --------------------------------SPICE BLEND--------------------------------
- 1 tb Mexican oregano
- 2 ts Ground cumin
- 1 ts Ground sage
- 1/2 ts Ground pepper
- 1/2 ts Cayenne
Directions
THE REST
3 1/2 lb Pork roast or pork loin
2 md Onions, chopped
6 To 8 cloves, garlic, minced
4 tb Oil
2 Bay leaves
1 Can beer, 12 oz
1 qt Chicken broth
10 Green chiles, Anaheim or
New Mexican variety
2 To 8 fresh jalapenos, seeds
And stems removed, minced
1 Bunch, carrots, peeled and
Cut into 2 inch chunks
3 Russet potatoes cut into
Chunks
Cut meat into 2 inch pieces and rub thoroughly with spice blend.
Brown the meat in 3 batches, using 2 T of oil at a time and adding
more when necessary.
When meat is browned, set aside and saute onion, adding the garlic at
the end. Drain any excess oil from the pan.
Return the meat to the pan with the onion and garlic. Pour in the
beer. Simmer briskly, then add the broth and bay leaves. Cook for 30
minutes.
Char, peel, seed and stem the green chiles. Chop them and the
jalapenos you wish to use and stir all of the chiles into the
simmering meat. Cook for 45 minutes and add the potatoes and
carrots. Simmer until the vegetables are tender but not mushy, about
25 minutes. Salt to taste
3 1/2 lb Pork roast or pork loin
2 md Onions, chopped
6 To 8 cloves, garlic, minced
4 tb Oil
2 Bay leaves
1 Can beer, 12 oz
1 qt Chicken broth
10 Green chiles, Anaheim or
New Mexican variety
2 To 8 fresh jalapenos, seeds
And stems removed, minced
1 Bunch, carrots, peeled and
Cut into 2 inch chunks
3 Russet potatoes cut into
Chunks
Cut meat into 2 inch pieces and rub thoroughly with spice blend.
Brown the meat in 3 batches, using 2 T of oil at a time and adding
more when necessary.
When meat is browned, set aside and saute onion, adding the garlic at
the end. Drain any excess oil from the pan.
Return the meat to the pan with the onion and garlic. Pour in the
beer. Simmer briskly, then add the broth and bay leaves. Cook for 30
minutes.
Char, peel, seed and stem the green chiles. Chop them and the
jalapenos you wish to use and stir all of the chiles into the
simmering meat. Cook for 45 minutes and add the potatoes and
carrots. Simmer until the vegetables are tender but not mushy, about
25 minutes. Salt to taste
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