Chile Verde

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October 31, 2016

Recipe by Honey, Ghee, and Me

  • Cook: 5 hrs

Ingredients

2.5 lbs pork butt (keep bone in if one - sub chicken if preferred)

4 large green chile peppers, Hatch or Poblano

1 jalapeño, chopped, with seeds

5 tomatillos, husked and chopped

1 large yellow onion (1 1/2 cups chopped)

2 carrots (1 cup chopped)

1 celery stalks (1 cup chopped)

3-4 garlic cloves (1 tbsp minced)

2 tsp chili powder

1 1/2 tsp ground cumin

1 tsp dried oregano (preferably Mexican)

1 tsp salt

1/2 cup chopped cilantro

1 quart chicken broth (high-quality)

1 bay leaf

2 tbsp potato starch

1 tbsp olive oil

extra salt and pepper, to taste

optional garnishes: cilantro, pinto beans, Monterey jack cheese, avocado, and/or sour cream

Directions

1For directions visit Honey, Ghee, and Me

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