Ingredients
-
2 - 3
-
2
-
1
-
1
-
6
-
1
-
2
-
2
-
2 - 4
-
5
-
1
-
1
-
2
-
2
-
Directions
Chile Verde Con Cerdo (Green Chili With Pork), I have been working on this recipe for a number of years now and it does tend to change now and then I promise you that any changes I make to it only makes it better Try it over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tortillas I make a huge pot of this so I can freeze some for later Can be transfered to the crock pot for all day simmering on low Adjust chilies, jalapeos and spices, tasting as you cook I have never measured before when making this so please let me know if something doesn’t work Take liberties with this recipe to suit your own tastes I won’t mind in the least It is what I would do if this recipe was posted by you Pork can be left out for our vegetarian friends 2/21/13 I am raising 3 young grandsons (1-5) now and find time to be a premium commodity Being a purist is not affordable at the moment Try a large can of green enchilada sauce instead of tomatillos if you find yourself short of time and energy , Can we do this in an instapot?, I am from Colorado too and this is my new go to green chile recipe Absolutely love it use roasted green chilies I buy in the fall and freeze I followed the recommendation for chicken broth and use ground turkey instead of pork use the full head of garlic and crazy as it seems no heartburn – ever I make a batch now almost every month and use it on everything from eggs to burritos use it in a favorite breakfast dish of black beans and brown rice – a couple tablespoons of green chile and an egg on top And delicious just by itself with home made tortillas If I could give it 10 stars I would
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Steps
|
1
Done
|
Simmer Roast in a Large Pan Until Meat Is Tender and Removes from the Bone Easily. (you Can Also Use Diced Pork, or Pork Cube Steaks (cut to Bite Size Pieces), Browned in the Pot With the Onion and Garlic Before Adding the Rest of the Ingredients). |
|
2
Done
|
Cool Meat Enough to Handle. |
|
3
Done
|
Cube Cooked Pork Into Bite Size Pieces. |
|
4
Done
|
Process 1/2 of the Green Chilies and Tomatillos Until Smooth. |
|
5
Done
|
in the Same Large Pan, Melt the Lard or Bacon Grease (or Heat Oil). |
|
6
Done
|
Add Onions and Garlic; Saut Until Tender but not Brown. |
|
7
Done
|
Stir Flour Into the Onion, Garlic and Fat Until Flour Absorbs the Oil or Fat. |
|
8
Done
|
Add Broth or Water. |
|
9
Done
|
Cook and Stir Until Mixture Comes to Boil and Is Slightly Thickened. |
|
10
Done
|
Add Cubed Meat, Drained Tomatoes (if Desired), Chopped Tomatillos, Chopped Green Chilies, Processed Tomatillos and Chilies, and Jalapeos (if Desired; I Recommend Tasting First). |
|
11
Done
|
Add the Spices a Little at a Time Until You Get the Taste You Like, Bringing to a Simmer Before Each Addition. |
|
12
Done
|
Simmer For at Least 1 Hour (longer If You Can Afford the Time), Stirring Occasionally to Prevent It from Sticking to the Bottom of the Pan. |
|
13
Done
|
If You Want More of a Stew Type Chili, Add Cubed Potatoes 20 Minutes Before Serving; Serve With Warm Tortillas. |
|
14
Done
|
Serve Over Burritos and Garnish With Cheese, Lettuce, Tomatoes and Sour Cream. |
|
15
Done
|
Leave Pork Out For a Vegetarian Green Chili Sauce. |
