Recipe by Becky Wagner
I have been experimenting with different recipes in an attempt to duplicate the Chile Verde at my favorite Mexican restaurant. This is my best attempt so far and I made it up while looking for ingredients at the grocery store. It's nicely spicy but not too hot.
Top Review by deeleanne
This is a great recipe. However, I substituted 14 oz chicken stock in place of the 14 oz tomatoes. It came out perfect and made excetellent Verde Rice and Cheese Berritos. One of my all time favorites!
- 5 lbs pork sirloin roast, cubed into 1/2 inch chunks
- 1 large onion, chopped
- 1 large green pepper, chopped
- 4 cloves garlic, presses or finely chopped
- 2 (7 ounce) cans salsa verde (I used Herdez brand)
- 2 (4 ounce) cans diced green chilies
- 1 (14 1/2 ounce) can diced tomatoes
- 2 tablespoons oregano
- 2 teaspoons ground cumin
- 2 teaspoons coriander
- 1 teaspoon black pepper
- 4 chicken bouillon cubes
- 4 tablespoons diced jalapeno peppers
- 1⁄8 teaspoon cayenne pepper (optional)
- 2 cups water
Directions See How It's Made
- Put all ingredients in a pressure cooker.
- Lock lid and bring up to pressure on high heat, lower temperature and simmer at 15 psi for 40 minutes.
- (If you don't have a pressure cooker you can simmer on the stove for approximately 3 hours until pork is tender, adding more water as necessary).
- Remove from heat and let the pressure come down.
- Remove the lid and simmer until the liquid is reduced by about half.
- Serve with warm flour tortillas, grated cheese and sour cream.