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Chile Verde Pork
prep:
5 min
cook:
40 min
6 servings
US
original
metric
6 servings
US
original
metric
Ingredients
Directions
Ingredients
2 lb pork stew meat
2 tbsp Mazola Corn Oil
12 Tomatillos
4 Poblano Peppers
2 Jalapeños (optional)
½ onion
4 cloves garlic
½ bunch cilantro
1 tsp salt
1 tsp oregano
1 tsp cumin
½ cup water
2 bay leaves
Salt & Pepper to taste
Get ingredients with
Directions
Directions
Ingredients
2 lb pork stew meat
2 tbsp Mazola Corn Oil
12 Tomatillos
4 Poblano Peppers
2 Jalapeños (optional)
½ onion
4 cloves garlic
½ bunch cilantro
1 tsp salt
1 tsp oregano
1 tsp cumin
½ cup water
2 bay leaves
Salt & Pepper to taste
Get ingredients with
Step 1
Char the peppers, onion & garlic under the broiler for 7-10 minutes. Remove as much of the pepper skins as possible & the seeds from the poblano peppers (from the jalapeños also if you want less spice).
½ onion
4 cloves garlic
2 Jalapeños (optional)
4 Poblano Peppers
Step 2
Add all the peppers, onion, garlic, cilantro, salt, oregano, cumin & water to the blender. Blend until fully combine, 30 seconds to a minute.
1 tsp cumin
½ bunch cilantro
1 tsp oregano
½ cup water
12 Tomatillos
4 cloves garlic
½ onion
Step 3
To a skillet on medium high heat, add 2 tablespoons of Mazola Corn Oil. Once hot, add the diced pork stew meat, season with salt & pepper. Cook in batches if need so the meat will get a nice sear instead of getting steamed. Cook for 5-7 minutes.
2 tbsp Mazola Corn Oil
2 lb pork stew meat
Salt & Pepper to taste
Step 4
Once all the meat is cooked, add it all back to the skillet, pour in the salsa verde, two bay leaves & more water if needed.
2 bay leaves
Step 5
Let simmer, covered for 25-30 minutes.
Step 6
Serve with rice, beans & tortillas.
Step 7
And enjoy 😋
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