Chile Verde (Beef or Pork)
photo by Sharlene~W
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 lb pork tenderloin or 1 lb stewing beef
- 1 tablespoon vegetable oil
- 8 mild green chilies, toasted, peeled and chopped (or used canned)
- 4 garlic cloves, crushed
- 2 onions, chopped
- 2 tomatoes, chopped
- 2 cups boiling water
- salt and pepper
directions
- Cut pork or beef into small cubes.
- Sauté in oil until browned.
- Drain off fat.
- Add chopped chilies, garlic, onion, tomato and water.
- Season to taste with salt and pepper.
- Cover tightly and simmer for about an hour, until tender.
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Reviews
-
This was excellent! I used 1 red pepper, 1 medium jalapeno pepper and 1 cubanelle pepper (similar to a green pepper but lighter in color and milder in taste). I roasted the peppers, but didn't peel them. The roasting definitely enhanced the flavor, so I'm glad I did that. I used also a fattier cut of pork so that it wouldn't dry out, but next time, I'll have to do a better job of trimming the excess fat : ( Overall, I was pleased with the tenderness of the pork ~~ I cooked for about 50 minutes. As I made it, the dish was a bit on the spicy side, so next time I'll omit the jalapeno pepper. I served with Recipe #17126 and it was a delicious combo. Thanks for posting!
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This was very good. And very easy to put together. I used a yellow bell pepper and two Anaheim chilis for the chilies. That made the dish SO pretty! Lots of color there. I let it simmer until the pork was tender and the sauce was thickenened, then served it over plain steamed rice. Added lots of salt and pepper (personal preference) and about a tablespoon of dried cilantro. Yum! I'm having the leftovers for lunch today. I bet this would freeze well...
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I used pork as opposed to be and it took about 45 minutes longer of cooking to get mine tender. Instead of two tomatoes I used 1 and 1 can of spanish tomato sauce. So I cut the water to 1 3/4c. to compensate. I added a little chicken bouillion sprinkles for more flavor along with about 1 t. oregano. After I put it all together it looked runny to me so I added 1 diced potato to the mix. Well...it is PURE heaven. The flavor meld wonderfully and even if it is as verde as some..who cares with flavor like this? <agnificant, I will make this often for sure!
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Tweaks
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I used pork as opposed to be and it took about 45 minutes longer of cooking to get mine tender. Instead of two tomatoes I used 1 and 1 can of spanish tomato sauce. So I cut the water to 1 3/4c. to compensate. I added a little chicken bouillion sprinkles for more flavor along with about 1 t. oregano. After I put it all together it looked runny to me so I added 1 diced potato to the mix. Well...it is PURE heaven. The flavor meld wonderfully and even if it is as verde as some..who cares with flavor like this? <agnificant, I will make this often for sure!
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.