Chile Verde

Name: Chile Verde
Ingredients: 2 lb. pork roast, trimmed and cut into 1-inch cubes; 1 Tbsp. oil; 1 bunch green onions, thinly sliced; 3 cloves garlic, minced or pressed; 1 medium green pepper, finely chopped; 2 (12 oz.) jars chili salsa (La Victoria or Herdex); 1 (13 oz.) can La Victoria tomatillo entero; more green chili salsa, plain yogurt or sour cream, sliced radishes, minced cilantro (garnishes)

8 ingredients

6 steps

Ingredients

2 lb. pork roast, trimmed and cut into 1-inch cubes
1 Tbsp. oil
1 bunch green onions, thinly sliced
3 cloves garlic, minced or pressed
1 medium green pepper, finely chopped
2 (12 oz.) jars chili salsa (La Victoria or Herdex)
1 (13 oz.) can La Victoria tomatillo entero
more green chili salsa, plain yogurt or sour cream, sliced radishes, minced cilantro (garnishes)

Directions

1

Cover meat with cold water; bring to boil.
2

Cover and reduce to simmer for 1 hour.
3

Cool meat in its own broth until you can remove.
4

Cook garlic and green pepper until soft; add remaining ingredients; cover and simmer for 30 minutes.
5

Garnish as desired. Serve over rice.
6

Serves 4.