Chile Verde

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!

Serves 8.

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

Instructions:

1. Season meat on all sides with Let's Taco 'bout It.

2. 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.

3. Reduce heat to medium, add additional oil to pan, if needed.

4. Add onion and tomatillos, sauté until tender.

5. Add garlic, cook for 30 seconds.

6. 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.

7. 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.

This recipe can be made ahead or frozen into portions for later use.

Enjoy!

Chef Punita