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Cook1 hr 30 mins
My DD makes this chile verde whenever we get together for Mexican dinners. It is a family favorite. The recipe is from a Sunset Mexican Cookbook,from 1977. Mild canned California green chiles season this meaty pork stew. Serve it with rice or as a burrito filling. For Burritos, spoon pork into warm, soft flour tortillas, add sour cream, tomato wedges, and a squeeze of lime juice and fold to enclose. We also serve this Chile Verde with Tamales. This chile Verde is also good served with scrambled eggs, Enjoy!
- 3 lbs lean boneless pork butt
- 2 tablespoons canola oil
- 1 large onion, chopped
- 2 garlic cloves, minced (I add more)
- 2 large green bell peppers, seeded and chopped
- 1 (7 ounce) cancalifornia green chilies, seeded and chopped
- 1 teaspoon dried oregano leaves, crumbled
- 1⁄2 teaspoon ground cumin
- 1 1⁄2 teaspoons salt
- 1⁄2 cup fresh cilantro, chopped
- 1 tablespoon wine vinegar
- 1⁄4 cup water
- tomato, cut in wedges
- cooked rice
- sour cream
- lime, cut in wedges
- Trim and discard fat and cut pork in 1-inch cubes.
- In a large frying pan, heat oil over mediun-high heat; add meat a few cubes at a time and cook until very brown.
- Push meat to side of pan and add onion, garlic and bell peppers; saute until limp.
- Stir in chiles, oregano, cumin, salt, cilantro, vinegar, and water.
- Cover and simmer until meat is fork tender(about 1 hour).
- Skim off fat & discard.
- Serve with rice or make burritos or serve in your favorite way.
GRE--AA-A-AT Recipe! Wish I still had this cookbook - This one please everyone in the family from grandma & grandpa down tot he teens!
Have been enjoying this dish for many, many years - the cookbook is long gone, but this makes an unforgettable meal.