Carne De Cerdo Y Chile Verde Recipe

Name: Carne De Cerdo Y Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 - 2 lbs lean pork (cut in 1 inch cubes or smaller); 1 medium onion (chopped); 9 -10 fresh tomatillos, sliced in 1/8 slices (medium or large); 3 jalapeno peppers (fresh and diced with seeds in it); 2 serrano peppers (fresh and diced with seeds in it); 1 1/2 teaspoons all seasoning; 1/2 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon black pepper (or to taste); 1 teaspoon salt (to taste); 3 tablespoons vegetable oil; 1/4 cup of finely chopped cilantro

Servings: persons

1 1/2 - 2 lbs lean pork (cut in 1 inch cubes or smaller)
1 medium onion (chopped)
9 -10 fresh tomatillos, sliced in 1/8 slices (medium or large)
3 jalapeno peppers (fresh and diced with seeds in it)
2 serrano peppers (fresh and diced with seeds in it)
1 1/2 teaspoons all seasoning
1/2 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper (or to taste)
1 teaspoon salt (to taste)
3 tablespoons vegetable oil
1/4 cup of finely chopped cilantro

1
In a large skillet or stew type pot with lid, Heat oil/fat on medium heat till hot. Add cubed pork meat. Sprinkle in seasonings, except salt, (save the salt for when the dish is completely done). sear pork in pan till carmel brown on all sides. Then add the Peppers, Onions, tomitillos, and a little water to help cook it all down. Cook covered on medium to low heat until meat is tender. Add water as needed till all the items in the dish cook down to a fine green sauce and the meat is tender. Then cook the sauce uncovered till it is somewhat thickened. This takes about 45 minutes to an hour. Serve with Tortillas, & beans. To make this dish after a hard day of work, I found it easier to cut up the Tomitillos, Onions and Peppers , Cilantro and put in a zip lock back ahead of time and freeze. I do the same by cubing the pork in advance and freezing it. NOTE: This dish is on the HOT side, to make in milder, you can delete or substitute the serano peppers with jalapenos.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 - 2 lbs lean pork (cut in 1 inch cubes or smaller), 1 medium onion (chopped), 9 -10 fresh tomatillos, sliced in 1/8 slices (medium or large), 3 jalapeno peppers (fresh and diced with seeds in it), and more.

Yes, Carne De Cerdo Y Chile Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carne De Cerdo Y Chile Verde

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