Chile Verde

Name: Chile Verde
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; 14 white onion; 2 tablespoons cilantro (chopped); 1 large potato (diced); salt

9 ingredients

12 steps

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
14 white onion
2 tablespoons cilantro (chopped)
1 large potato (diced)
salt

Directions

1

Place the tomatillos and serrano chiles in a small pan.
2

Cover with water and bring to a boil.
3

Boil for 15 minutes.
4

While the tomatillos and chiles are boiling heat the oil in a seperate pan.
5

Brown the diced pork until all sides become golden and crisp.
6

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.
7

Blend on low for 1 minute.
8

Pour the chile mixture in the pan with the pork.
9

(Do not strain the oil from the pork).
10

Salt to taste.
11

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.
12

Serve with fresh flour or corn tortillas for a filling dinner.