Chile Verde

15m
PREP TIME
1hr
COOK TIME
13
INGREDIENTS

Servings: 4

Ingredients

INSTRUCTIONS

  • 1 Spray large baking sheet with no stick cooking spray. Place tomatillos, poblano peppers, and jalapeño on prepared baking sheet. Broil on HIGH 12 minutes or until charred, turning halfway through. Remove from oven and cover with foil; let stand 10 minutes. Once cool enough to handle, peel the charred skin and remove seeds, if desired.
  • 2 Place tomatillos, peppers, chicken stock, onion, garlic, serrano powder and 1 teaspoon of the salt in blender container. Cover. Blend on HIGH until completely smooth; set aside.
  • 3 Season pork with remaining salt and pepper. Heat oil in Dutch oven or large deep saucepan on medium-high heat. Add pork; sear on each side until golden brown.
  • 4 Stir in tomatillo mixture, scraping up brown bits on bottom of pan. Bring to boil; cover. Reduce heat to medium-low and simmer 45 minutes or until pork is tender, stirring occasionally.
  • 5 Stir in cilantro and lime juice. Serve with rice and warmed tortillas, if desired.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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