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Chili Verde
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- #1945
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 pounds pork loin, trimmed and cut into 1" cubes
1 cup onion, chopped
2 cups chicken stock or water
1/2 teaspoon black pepper
1/4 cup fresh orange juice
Sauce
1 can whole tomatillos
3/4 cup onion, diced
1 teaspoon minced garlic
6 green onions, cut into 1" pieces
2 cans green chilies, diced
1/4 cup cilantro, chopped
2 Serrano peppers
5 outer leaves Romaine lettuce
directions
Place pork, chopped onion, and black pepper in a heavy kettle or cast-iron skillet. Add water or chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, until the meat is almost tender.
While this is cooking, prepare sauce by pureeing the ingredients (tomatillos, onion, garlic, green onions, green chiles, cilantro, peppers, and lettuce leaves) in a food processor or blender.
When pork is tender, uncover and reduce liquid, stirring to prevent burning. Add sauce and cook 10 to 15 minutes more until very thick, stirring frequently to prevent scorching.
added by
nikibone
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 13, 2009
Tasty - perfect for a fall or winter meal! The directions were a little vague when it says to reduce the liquid. It doesn't say by how much. We cooked it down about half then added the sauce. After that we cooked it about 25 minutes until it was the consistency we wanted. You can adjust the heat level of the sauce easily. As written it has a nice slow burn to it. If you want it even hotter, use hot green chiles or use habaneros instead of serranos.