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Chile Verde
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10 tomatillos
4 pounds of boneless pork shoulder
2 Tbls. Olive Oil
Corn Tortillas
1 Tbls. Rosa Blanca or any other Chicken bouillon powder
3 cloves of garlic
1/2 onion
4 jalapeno chilis, more if you like it hot
3 potatoes
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Chile Verde is a delicious meal which consists of Pork cooked in a sauce made with small green tomatoes called tomatillos. Tomatillos look like small green tomatoes wrapped in a green paper like flower.
Pre-cooking:
Remove the wrapper of the tomatillos and wash them.
In a blender, mix together the tomatillos, Rosa Blanca, garlic cloves, jalapeno and onion. If necessary add a dash of water to help the blender.
Cut the pork meat in chunks and discard big pieces of fat.
Wash the potatoes and cut them in small pieces.
Cooking:
Set tall frying pan in mid-high heat. Add the olive oil to frying pan. Fry the meat slightly until it looks white, mixing it constantly to avoid burning.
Now add the sauce, mix it well and let it cook for about 1 hour until the meat is very soft, you can add the potatoes 20 minutes before you think the dish will be ready.
Heat the tortillas and enjoy.
Tips:
A Pressure Cooker really helps here. If you like making dishes like this one often you should consider the pressure cooker. It will cut cooking time to half hour, but you have to cook the potatoes separately.
Heating tortillas on a microwave: To heat tortillas you can wrap them in a kitchen towel and put them inside a container. Microwave 15 seconds per tortilla.
Click on www.batista.org to see Ricardo and Katherine's home page
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Preparation Time: |
Serves: 4 |
| Recipe Origin: Mexico |
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Submitted by: |
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Ricardo Batista
California
United States |
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| This recipe has been viewed 23039 times. |
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