Prep 30 mins
Cook 30 mins
This is a quick version of chile verde, but it doesn't skimp on any of the flavor. I make it with white rice and salad, with warm tortillas on the side. But it's great as a filling for burritos too!!!
- Heat oil in heavy medium saucepan over high.
- Add pork, saute until just golden, about.
- 2-4 minutes.
- Reduce heat to medium.
- cornmeal and cumin over pork and stir 1 minute.
- Add green onions and stir just until fragrant, about 2 minutes.
- Add 2 cup broth and chilies.
- and simmer until chile thickens, about 5 minutes.
- Thin with additional broth if necessary.
- in cilantro.
- Serve over rice.
A delicious Chili Verde. No one would ever guess it is so quick and easy. I, also, blended my green chilis with some of the chicken broth to make smooth sauce. My only ingredient addition/change to the recipe was to add about a tablespoon of chipolte en adobo, while blending, for a little more chili kick. Soooo good. Served it with rice cooked in chicken broth rather than water and a big green salad. Yummy!
This is a very wonderful dish! I made as written...and like one reviewer...found it lacking in something. So I added another 1/4 tsp cumin.. lime juice and garlic. I found the lime juice brightened up all the wonderful flavours in the sauce. Like Andi...I pureed all the greens and added a serrano pepper to the mix. Thank you for sharing this excellent recipe.
This is a delightful dish, that lets you know you have just devoured something extra special. This recipe is versatile, quick, made a beautiful presentation. I only had a very small amount of green chiles left from another use, so I added a little more cilantro, diced green onion, and a green jalanpeno. I mixed this (using my blender) into a paste type of consistency, and then added the (chicken broth) to the paste. The result was perfect. I dotted the beautiful Chili Verde around the pork tenderloin and rice~and saved the rest of the Verde as a side dipping sauce. Thank you for such a nice treat! Made for *ZWT3 07*