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Name: Chile Verde
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Chopped cilantro; 3 tb Vegetable oil; 3/4 c Chicken broth; 4 Garlic minced; 1 1/2 ts Dried Oregano; 2 cn (7 ounce) diced green chiles; 1/2 ts Sugar; 2 Bay Leaves; 1 ts Salt; 1 cn (10 ounce) tomatillos;; 1/2 c Sour cream; 2 lb Boneless pork butt; well; 1 White onion; chopped; 1/2 ts Ground cumin

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INGREDIENTS

2 tb Chopped cilantro
3 tb Vegetable oil
3/4 c Chicken broth
4 Garlic ; minced
1 1/2 ts Dried Oregano
2 cn (7 ounce) diced green chiles
1/2 ts Sugar
2 Bay Leaves
1 ts Salt
1 cn (10 ounce) tomatillos;
1/2 c Sour cream
2 lb Boneless pork butt; well
1 White onion; chopped
1/2 ts Ground cumin

Servings

INSTRUCTIONS

Prep: 30 minutes Cook: 48 minutes Serves: 4 Chile verde, a green chile and pork stew from northern Mexico, is very popular in the American Southwest. It is commonly served with soft, warm tortillas. A bowl of Fresh Tomatillo Salsa should be on the table for those who like it hotter. 1. In a large deep nonreactive skillet or flameproof casserole, heat 2 tbsp oil over medium-high heat. Season pork cubes with salt & cook in 2 batches, stirring frequently, about five minutes for each batch, or until lightly browned. With a slotted spoon, remove to a dish. (bet smoked pork would be delicious!!) 2. In same pan, heat remaining tbsp oil. Add onion & garlic & cook until softened, about 3 minutes. Return meat and accumulated juices to pan. Add oregano, cumin, bay leaves, diced chiles, tomatillos, chicken broth and sugar. Stir to combine. Bring to a boil. Reduce heat to low, cover, and cook about 35 minutes, or until meat is tender. Serve with a sprinkling of cilantro & a dollop of sour cream. Posted to bbq-digest by heidi anderson on Jun 26, 1999,

NOTES

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Chile Verde

2 tb Chopped cilantro
3 tb Vegetable oil
3/4 c Chicken broth
4 Garlic minced
1 1/2 ts Dried Oregano
2 cn (7 ounce) diced green chiles
1/2 ts Sugar
2 Bay Leaves
1 ts Salt
1 cn (10 ounce) tomatillos;
1/2 c Sour cream
2 lb Boneless pork butt; well
1 White onion; chopped
1/2 ts Ground cumin

Prep: 30 minutes Cook: 48 minutes Serves: 4    Chile verde, a green chile and pork stew from northern Mexico, is very  popular in the American Southwest. It is commonly served with soft,  warm tortillas. A bowl of Fresh Tomatillo Salsa should be on the  table for those who like it hotter.    1. In a large deep nonreactive skillet or flameproof casserole, heat  2 tbsp oil over medium-high heat. Season pork cubes with salt & cook  in 2 batches, stirring frequently, about five minutes for each batch,  or until lightly browned. With a slotted spoon, remove to a dish.  (bet smoked pork would be delicious!!)    2. In same pan, heat remaining tbsp oil. Add onion & garlic & cook  until softened, about 3 minutes. Return meat and accumulated juices  to pan. Add oregano, cumin, bay leaves, diced chiles, tomatillos,  chicken broth and sugar. Stir to combine. Bring to a boil. Reduce  heat to low, cover, and cook about 35 minutes, or until meat is  tender.    Serve with a sprinkling of cilantro & a dollop of sour cream.    Posted to bbq-digest by heidi anderson <heidi125@mail.snet.net> on  Jun 26, 1999,

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Nutrition

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Serving Size: 1 Serving (1228g)
Recipe Makes: 1 servings

Calories: 507
Calories from Fat: 414 (82%)

Amt Per Serving		% DV

	Total Fat 46g	61 %
	Saturated Fat 12.2g	61 %
	Monounsaturated Fat 22.1g
	Polyunsanturated Fat 8.8g
Cholesterol 44.8mg		14 %
Sodium 776.3mg		27 %
Potassium 407.6mg		11 %
Total Carbohydrate 24.2g		7 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 19.5g
Protein 5.3g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 507

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