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Copyrightę 2006 - 2010
Linda Symonds

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Tomatillo Chile Verde


This authentic Tomatillo Chile Verde pork recipe is delicious served "con arroz blanco y tortillas harina" (with white rice and flour tortillas). If you like thick chile verde sauce, simmer with the lid off to reduce the sauce to the right thickness for your taste.

1 pork shoulder roast, boneless, about four pounds, cut into approx 1" chunks
2 medium white onions, chopped
6 cloves garlic, minced
3 tablespoons cooking oil
2 tablespoons flour
4 cups chicken broth
2 cups water
3 large fresh pasilla (or ancho) chiles
4 medium ripe tomatoes, peeled and coarsely chopped
15 jalapeno chiles, seeded and deveined, then coarsely chopped
10 tomatillos, husked, boiled 10 minutes, then cooled and chopped
3 medium yellow or white potato (not russets) diced
1 tablespoon salt (or to taste)
Ground black pepper to taste
1 tablespoon whole cumin seed

Heat oven to broil or heat outside grill to very high heat.

Husk tomatillos and boil for about 10 minutes. Remove from boiling water and set aside to cool.

While tomatillos are boiling, broil or grill the pasilla chiles and tomatoes until charred. Cool until they can be handled and chop along with the tomatillos (saving as much of the the juices as possible).

While vegetables are cooling, heat oil in a large cast iron pot over medium high heat, add half the cooking oil and half the pork, cook and stir until pork is browned. Remove pork from pan and set aside. Add the rest of the cooking oil and the pork to the pan and brown. Remove this pork from the pan and set aside with the first batch.

Add the onion and garlic to the cooking pot (there should be oil enough from the pork in the pot still, but if not, add a bit more oil) and cook until tender, stirring often. Sprinkle in the flour, stirring and cooking for about 3 minutes. Return the pork to the pan.

Add the chopped pasilla chiles, tomatoes, tomatillos and remaining ingredients to the pot. Bring to a boil and simmer, mostly covered, for 2 to 4 hours. Remove lid to reduce sauce to desired consistency or add more water if it becomes too dry.






 

 


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