Chile Verde

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Sometimes spicy, sometimes mild. It just depends on the chiles you get. Pretty tasty either way.

Ingredients

  • 1 medium-sized pork roast
  • 1 head of celery. (head? What do you call it? In French, they call it a pied (foot). But this recipe is not French)
  • 1 large white onion
  • 8-10 anaheim chiles -OR- 2 cans whole green chiles
  • 3 cans diced tomatoes
  • Several cloves of garlic
  • Cumin
  • Salt & pepper
  • Broth, stock, or bouillon and water

Directions

  1. Cut 3 or 4 slits at various places on the roast, and slide peeled garlic cloves into the holes. This is really fun.
  2. In a large, heavy soup pot, add a little oil and turn heat to medium high
  3. Sear each side of the roast
  4. Salt & pepper the roast only after the sides are brown
  5. Add a couple cups of water, the diced onion, and a few cups of the diced celery
  6. Turn heat down to medium, cover pot, and cook the roast for however long is necessary (1 hour per pound of roast)
  7. If you're using fresh chiles, you have to slice them lengthwise, remove the seeds, broil them until their skins blister, and then remove the skins.
  8. When roast is done, remove it and cube it. If there's a lot of meat, just use half and save the rest for tomorrow's dinner.
  9. Add the broth or water and bouillon to the pot, adding the rest of the celery and the newly chopped meat
  10. Chop the chiles and add them
  11. Season with cumin and salt & pepper to taste
  12. Simmer for about an hour
  13. Serve over rice or fried corn tortillas

This recipe was submitted by Annie on January 25, 2005.

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