CHILE VERDE
Steps:
- Peel and crush the roasted Anaheim chiles; set aside.
- Remove the fat from the pork shoulder and cut the fat into small pieces. In a large pan over medium-high heat, fry the fat until crisp, 4 or 5 minutes, and then remove the chunks of fat from the pan.
- Sweat the onions and garlic in the same saute pan, cooking them in the residual pork fat. Cut the pork shoulder into 1/4-inch pieces and add them to the pan and saute until browned. Add the bay leaves, oregano, tomatoes, and Anaheim chiles. Simmer over low heat for about 25 minutes. Add the water, chicken base, and salt, to taste. Bring to a boil and then cover and simmer for 2 hours or until tender.
- Slowly add the flour in small amounts, until the mixture has reached your desired thickness; do not exceed 1/4 cup flour. If desired, return the crispy fat to the mixture to add additional pork flavor. Serve in bowls and garnish with fresh cilantro leaves.
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Faadumo Cismaan
[email protected]This chile verde is a great make-ahead meal. It's even better the next day.
Jonathan Hunt
[email protected]I love the fact that this recipe uses simple, everyday ingredients.
Kalibala Eddie
[email protected]This recipe is a great way to introduce your family to Mexican food.
Donnell Addington
[email protected]This chile verde is the perfect winter dish. It's warm and comforting.
Md Zubair
[email protected]I love the smoky flavor of the roasted tomatillos in this recipe.
Precious Muyco
[email protected]This chile verde is the perfect way to use up leftover pork or chicken.
Joe Cheatum
[email protected]This is a great recipe for a party. It's easy to make ahead of time and it always gets rave reviews.
Marcos Gonzales
[email protected]I love that this recipe is so versatile. I can add or remove ingredients to suit my taste.
Salma Samer
[email protected]This chile verde is the perfect comfort food. It's warm, hearty, and flavorful.
Kwatampora Joab
[email protected]I've made this recipe with both pork and chicken. Both versions are delicious.
Adeel Kashif
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Pranav Thapa
[email protected]I love the way this recipe uses tomatillos. They give the chile verde a bright and tangy flavor.
Yamrot Shiferaw
[email protected]This chile verde is so flavorful and easy to make. I will definitely be making it again.
Sha Jan
[email protected]I made this recipe for a potluck and it was a hit! Everyone raved about it.
steveking kyrian
[email protected]This is the best chile verde recipe I've ever tried. I highly recommend it!
Gavin Schell
[email protected]I love the simplicity of this recipe. It's made with a few simple ingredients but the flavor is incredible.
ariya feyzi
[email protected]This was my first time making chile verde and it was a success! The recipe was easy to follow and the results were amazing.
Nigah Raja Mustafa
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite!
Karen Hall
[email protected]This chile verde recipe is a winner! The flavors are authentic and delicious. I made it for a party and everyone loved it.