Chile Verde (Green Chile and Pork Stew)

Chile Verde (Green Chile and Pork Stew)

Ready in 1 hour

Try this Chile Verde (Green Chile and Pork Stew) recipe, or contribute your own. "Pork" and "Mexican" are two of the tags cooks chose for Chile Verde (Green Chile and Pork Stew).

"This was real good i had to give it a photo, thanks so much for sharing, CCheryl"

- CCheryl

Top-ranked recipe named "Chile Verde (Green Chile and Pork Stew)"

4 avg, 2 review(s) 100% would make again

Ingredients

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10 Green chile; (or canned)
1 ts Salt
1 ts Oregano
3 Garlic; crushed
3 lg Tomatoes; peeled and cut
1/2 ts Ground cumin
Sour cream
1 Onion; coarsely chopped
1/2 ts Black Pepper; freshly ground
4 lb Pork roast; trimmed and cut

Original recipe makes 8

Servings  

Preparation

1. Roast and peel the chiles, tear into strips and set aside. Removal of seeds and veins is optional in this recipe. If canned chiles are used, rinse and tear into strips. 2. Cover meat with cold water, bring to a boil, cover and reduce to simmer, cooking 1 hour. Allow meat to cool in its own broth until easy to handle. Trim fat from meat. 3. Over medium-low heat, render remaining fat from meat and allow meat to brown. Remove meat and drippings from pot. 4. Measure out 2 tablespoons drippings. Saute onion and garlic in drippings and allow onion to cook soft. Stir in the cumin and oregano. Add the tomatoes and chile strips and allow tomatoes to cook soft. Add meat, salt and pepper. 5. Cover and cook 10 minutes over medium-high heat. Lower to medium-low, uncover and cook an additional 20 minutes. Garnish with sour cream. Variation: This stew is also made using tomatillos rather than red tomatoes. Replace the 3 large tomatoes with 2 cans (10 oz. each) tomatillos, drained, or 1 pound fresh tomatillos, cooked and drained. Source: Adventures in Mexican Cooking (Ortho Books, 1978, ISBN-O-917102-71-1). Note: Once, I thought I lost this book. I was un- consolable!! Found it under a cupboard when I moved. Yippee! Just the pictures are worth the owning. Recipe by: Adventures in Mexican Cooking (Ortho) Posted to MC-Recipe Digest V1 #1049 by badams on Jan 28, 1998

Verified by stevemur

Wonderful Recipe, Deserves a Photo, CCheryl photo by CCheryl CCheryl

Calories Per Serving: 425 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was real good i had to give it a photo, thanks so much for sharing, CCheryl
CCheryl 3 years ago
i tried this because i liked the idea of boiling the pork and it worked great but it needed alot more tomatillos then it called for so i had to make the 'gravy' with added chicken stock and i think if i would have had more tomatillos it would have been better although it still was very very good i am going to try it with tomatos as well thanks for the recipe !
dkeifer 4 years ago
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