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1
Husk and remove stems and rinse tomatillos.
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2
Remove stems and rinse all peppers and slice in half. Depending on your taste you can either leave the seeds in or take them out.
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3
Boil tomatillos and peppers together until the tomatillos are a light yellow and are soft to the touch. Don't over cook. You don't want the tomatillos to break open.
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4
I use a ladle to pull out the tomatillos and peppers.
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5
Place them in a blender.
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6
Roughly chop cilantro leaves and add them to the blender. Blend well.
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7
I leave the peppers in the blender while I brown the pork in the pot that I will simmer everything inches.
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8
Brown chunked pork in olive oil and all the seasonings. Add onion. Add the garlic last so it doesn't burn.
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9
Combine blended peppers with with pork and chicken stock. Simmer on low for 2 hours.
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10
This is how I freeze it. I find it is best to freeze the chile verde in a flat surface, like a 9x13 pan. Spray with Pam first.cover and freeze. When completely frozen take out and you can cut to any size to fit your families needs. I take the cut sections and seal them into our foodsaver bags.
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11
To reheat place sections in to a pan on low and bring to a simmer. Then enjoy.
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12
You and even put the sections into a crock pot set on low and enjoy after a day of work.
