Chile Verde

by on December 30, 2015
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image3 LB Pork Shoulder
– trim some (but not all) fat
2 LB Anaheim or Hatch chilies
3 Jalapeños

1 can diced tomato
1 can navy or pinto beans
1 can kidney beans
1 can whole corn
1 onion
1 head of garlic
1/4 C clour
4 C chicken broth
1 TBL cumin

Preheat oven to 500°
Coat pork in Grandpa's Thunder Powder, Arghh Powder, or other.
Bake at 500° for 20 minutes
Heat 1/2 C water and 1 tsp salt
Reduce heat, add pork, cover, and simmer 20 minutes

Meanwhile blacken chilies, sweat 5 minutes in plastic covered glass bowl, and remove skin. DO NOT RINSE.

Drain pork, cut in 8 pieces, and brown newly exposed sides.

Chop your chilies, add 1 can diced tomato, 1 onion, 8 cloves smashed garlic, 1 TBL cumin, 1/4 C flour and 4 C chicken broth.

Cover and simmer 90 minutes at 280° in the oven.
Add 1 can each kidney beans, navy or pinto beans, whole kernel corn.
Let rest covered for 30 more minutes.
Cool until you can shred the meat.
Deseed jalapeños, mince and add to chile
Mix in 1 TBL lime juice.
Serve topped with sour cream (crema) and/or cilantro

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