Ready in 1 hour
A simple chile verde recipe from Bobby Flay, that tastes as good as more complicated recipes.
"This is more than an excellent recipe, especially due to the ease with which it can be made. It's not complicated and does taste as good or better than any green chili I have sampled in my travels."- verydeepwater
16 people want to try | 26 have favorited
Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve over rice with warm flour tortillas.
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verydeepwater 1 month agoThis is more than an excellent recipe, especially due to the ease with which it can be made. It's not complicated and does taste as good or better than any green chili I have sampled in my travels.
dawnie64 10 months ago