New Mexico Chile Verde

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March 27, 2017

Recipe by A Spicy Perspective

Ingredients

¼ cup oil

4 pounds pork butt, trimmed and cut into 1 ½ inch cubes

2 large onions, peeled and chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon oregano

4 cloves garlic, minced

2 Anaheim peppers, chopped

2 Poblano peppers, chopped

1-2 jalapeno peppers, seeded and diced

1 pounds peeled and cleaned tomatillos, chopped

2 bay leaves

1 large bunch of cilantro, chopped

3 tablespoons masa (corn flour)

4 cups of water or chicken stock

1 tablespoon salt, divided

Lime Wedges for garnish

Directions

1For directions visit A Spicy Perspective

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