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Chile Verde, (Carne De Puerco En
Chile Verde (Pork
with Green Chile)
Another "authentic" Mexican
recipe from Ricardo Batista. Visit
Ricardo's home page for more Mexican recipes.
photo by:
Ricardo Batista
Makes: 8 servings
I N G R E D I E N T S
10
tomatillos
4 pounds of boneless pork shoulder
2 tablespoons Olive Oil
Corn Tortillas
1 tablespoons Rosa Blanca or any other Chicken
bouillon powder
3 cloves of garlic
1/2 onion
4 jalapeño chiles,
more if you like it hot
3 potatoes
I N
S T R U C T I O N S
Remove the wrapper of the
tomatillos and wash them
In a blender, mix together the tomatillos, Rosa Blanca, garlic cloves,
jalapeños and onion. If necessary add a dash of water to help the
blender
Cut the pork meat in chunks and discard big pieces of fat
Wash the potatoes and cut them in small pieces
Cooking:
Set tall frying pan in mid-high heat. Add the
olive oil to frying pan
Fry the meat slightly until it looks white, mixing it constantly to
avoid burning.
Now add the sauce, mix it well and let it cook for about 1 hour until
the meat is very soft, you can add the potatoes 20 minutes before you
think the dish will be ready
Heat the tortillas and enjoy
Authors Tips:
A Pressure Cooker really helps here. If you like making dishes like this
one often you should consider the pressure cooker. It will cut cooking
time to half hour, but you have to cook the potatoes separately..
Heating tortillas on a microwave: To heat tortillas you can wrap them in
a kitchen towel and put them inside a container. Microwave 15 seconds
per tortilla |
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