Chile Verde ala Peggy

12 Servings
100% would make this recipe for Chile Verde ala Peggy again.

Low in fat but high in flavor. Serve this with fresh, warm tortillas for a warming dinner.

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Chile Verde ala Peggy Ingredients

2 tablespoons Vegetable oil	30 ounces Pinto beans - canned - 2 med cans
2 pounds Pork (lean) - diced	1 teaspoon Salt (to taste)
1 large Onion - chopped	2 teaspoon Cumin seeds toasted then ground
6 cloves Garlic - crushed	3 tablespoons Mexican oregano crushed
28 ounces Tomatoes - whole-peeled 1 large can	1/2 teaspoon Chile piquin crushed
11 ounces Tomatillos (Green Tomatos)	1/2 cup Salsa med or hot (to taste)
3/4 cup Fresh green chiles - Hatches - chopped (to taste)

Instructions for Chile Verde ala Peggy

Heat the oil in a large, heavy pot or dutch oven. Add the pork in batches until it is all lightly browned. Add the onion and brown it lightly, followed by the garlic.

Crush the tomatos and add them (with the juice). Similarly add the tomatillos and chopped green chiles.
Rinse the pinto beans to remove the packing juice then add them into the pot.
Season with salt, oregano, and cumin. You can tweak up the heat a bit with some red pepper or an additional jalapeno pepper it you wish.

The trick with serving chile is to make it flavorful but not blazing hot. Then put some serious "heat" in a small bowl for those who desire it. That way everyone is happy.

As with many slow cooked dishes, this is often better the next day.
Makes 16 (1 cup) servings.

Main Ingredient: PorkCuisine: Mexican