April 30, 2009
Dennis made this wonderfully delicious Chile Verde. It tasted fabulous and our house smelled divine while it was cooking! We did everything before church, brought it to a boil and then turned it down low and let it simmer while we were at church. Yum! We doubled this recipe and it made ALOT!
Also, you can serve this over fried potatoes or rice if you don't want to do burritos. Enjoy!
3 lb pork loin
1-1/2 Tbsp salt
1/2 green pepper
1 small Anaheim pepper, seeds removed
1/2-1 jalapeno, seeds removed
3-4 small tomatillos, husked and washed
16 oz chicken broth
2 cans (4 oz) green chiles
1 onion, finely chopped
2 garlic cloves, minced
1 Tbsp. Olive oil
2 Tbsp. Canola oil
1/4 C flour mixed with 1 Tbsp. ground cumin, 1/4 tsp cayenne powder, 1/4 tsp. salt, 1/4 tsp. pepper
Trim as much fat off the pork as possible and cut into 1-2 inch chuncks.
Put the green pepper, anaheim pepper, jalapeno pepper, and the tomatillos in a blender and puree. Set aside.
Heat a large frying pan with the canola oil in it over Med.Hi heat.
Coat the pork with flour and spices and brown in the oil in frying pan. Do a few pieces at a time and when brown, put in pan (lg. stock pot) you will be cooking Verde in.Once the meat is done:
Fill the stock pot with chicken broth and add:
pureed peppers and tomatillas
Cook on low heat.
In another frying pan, add the olive oil and onion and saute until the onion is golden brown, about 20 to 30 minutes.Add the minced garlic and cook for a couple more minutes. Add this mixture to the stock pot.
Partially cover and simmer on low for 3 hours. Stir occasionally.