CHILE VERDE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Season pork with salt and pepper. In a large Dutch oven, heat 3 tablespoons oil over medium-high heat. Working in batches so as not to crowd the pan, sear meat until brown, about 3 minutes per side, and set aside on a platter. Add more oil, as needed, and heat between batches.
- Add 1 tablespoon oil, onions, and garlic. Cook, stirring, for 1 minute. Add stock, stirring up brown bits from bottom of pan with a wooden spoon, for 1 minute.
- Return pork to pan along with Anaheim chiles. Bring to a boil. Reduce to a simmer, and cook, partially covered, for 30 minutes. Stir in tomatillos and jalapenos. Return to a simmer, and cook until pork is cooked through and tomatillos are falling apart, 30 to 45 minutes more. Taste and adjust for seasoning. Serve with cilantro leaves, tortillas, and sour cream on the side.
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Mk IMRAN GAMING
[email protected]I'm not a big fan of pork, but I really enjoyed this dish. The sauce was so flavorful and the pork was very tender.
Reggie McPherson
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the leftovers are even better the next day.
Kgaugelo Nkadimeng
[email protected]I've made this recipe several times and it's always a hit. The tomatillos give it a nice tangy flavor.
sarah nyathi
[email protected]This was my first time making chile verde, and it was a success! The sauce was flavorful and the pork was tender. I will definitely be making this again.
Robert Craig
[email protected]I love this recipe! It's so easy to make and always comes out great. I usually serve it with rice and beans, but it's also good with tortillas or chips.
Mahovs Khan Mahad
[email protected]This chile verde recipe is a keeper! The flavors are so complex and delicious, and the pork is fall-apart tender. I followed the recipe exactly, and it turned out perfectly.