Chile Verde
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 1 lb pork roast (diced in small pieces, I prefer a shoulder cut)
- 2 tablespoons oil
- 10 tomatillos
- 2 serrano chilies
- 2 garlic cloves
- 1⁄4 white onion
- 2 tablespoons cilantro (chopped)
- 1 large potato (diced)
- salt
Directions
- Place the tomatillos and serrano chiles in a small pan. Cover with water and bring to a boil. Boil for 15 minutes.
- While the tomatillos and chiles are boiling heat the oil in a seperate pan.
- Brown the diced pork until all sides become golden and crisp.
- Once the tomatillos and chiles have boiled for 15 minutes place the tomatillos, serrano chiles, garlic, onion, and 1/2 cup of the boiling liquid in the blender. Blend on low for 1 minute.
- Pour the chile mixture in the pan with the pork. (Do not strain the oil from the pork).
- Salt to taste.
- Add the cilantro and potatoes to the pan, stir, and cover cooking on medium low for 30-45 minutes until the pork is fork tender.
- Serve with fresh flour or corn tortillas for a filling dinner.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off