Chile Verde
Chile Verde
Chef Punita
8
Indian, Mexican
Lets Taco bout it
Slow-cooked tender pieces of spiced meat in a tomatillo and roasted pepper sauce, what's not to love?! Traditionally made with pork, but you can substitute with any protein. Chile Verde is a favorite in our home, so there is always a batch in our freezer for a quick meal. Delicious no matter how you serve it.... with rice, in a taco or on a tostada. Enjoy my husband's recipe!
Ingredients
- ~2 pounds pork loin or pork shoulder, trimmed of fat and cut into 1’’ pieces (can be substituted with Beef or Chicken)
- 2 tbsp Modern Masala's Let's Taco 'bout It
- 2 tbsp oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1/2 tbsp ground cumin
- 1/2 tbsp dried oregano leaves
- 1 - 28 oz can green enchilada sauce
- 1 - 4 oz can chopped green chilies
- 5-6 tomatillos, husks removed, chopped
- 1/2 cup fresh cilantro, coarsely chopped for garnish
Directions
- Season meat on all sides with Let's Taco 'bout It.
- Heat a large stock pot or Dutch-oven over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides. Remove the pork from the pot.
- Reduce heat to medium, add additional oil to pan, if needed.
- Add onion and tomatillos, sauté until tender.
- Add garlic, cook for 30 seconds.
- Stir in the cumin and oregano. Return pork to the pot, stir in enchilada sauce and green chilies. Cover, and simmer on low for 2-3 hours until meat is tender.
- Cook for an additional 15 minutes over medium heat, uncovered to thicken sauce, if needed.
- Serve with our Spanish Rice or Cilantro Rice. Also great on a tostada shell, in enchiladas, tacos or a burrito... the possibilities are endless.