Name: Chili Verde
Yield: 4 servings
Ingredients: 2 cups olive oil; 4 pounds pork butt, trimmed and cut to 1 1/2 inch chunks; 2 heads garlic chopped roughly; Salt and pepper; 1/2 large yellow onion; 1 bunch cilantro; 3 limes, sliced; Corn tortillas; Salsa; 3 pounds tomatillos, peeled and quartered; 2 cups water; 2 fresh jalapenos sliced; 2 garlic cloves, diced; 1/2 large yellow onion, quartered

Servings: 4 persons

2 cups olive oil
4 pounds pork butt, trimmed and cut to 1 1/2 inch chunks
2 heads garlic chopped roughly
Salt and pepper
1/2 large yellow onion
1 bunch cilantro
3 limes, sliced
Corn tortillas
Salsa
3 pounds tomatillos, peeled and quartered
2 cups water
2 fresh jalapenos sliced
2 garlic cloves, diced
1/2 large yellow onion, quartered

1
In a large stockpot heat the olive oil at medium high heat and add the pork, garlic, salt and pepper to taste.
2
Bring to boil and then lower to a simmer. Slow fry the pork for 1 hour stirring occasionally.
3
While the pork is cooking, in a large container add two cups water to the salsa ingredients and blend with a hind blender until chunky but well combined.
4
When the port is browned and well cooked remove 3/4 of the oil. Add the onion and cook for 10 minutes.
5
Add the salsa to the pork and onion and simmer for 90 minutes until pork is very tender.
6
Divide among eight bowls. Garnish with cilantro, a squeeze of lime. Serve with warm corn tortillas.

No nutritional information available.

No additional tips available.

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

Chili Verde

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