Thursday, March 5, 2009

Chile Verde

10 tomatillos
5 lbs boneless pork shoulder
2 T olive oil
1 T chicken bouillon
5 cloves garlic, peeled
1 onion, coarsley chopped (divided use)
2 large jalapenos, stemmed and seeded
1 (7 oz) can whole green chiles
2 corn tortillas
Remove wrapper from tomatillos and wash. In food processor, puree tomatillos, bouillon, garlic, jalapenos and green chiles. Add half the onion.
Remove fat from pork and cut into 1" pieces.
In large pan, fry meat until it loses its color. Add the sauce and mix well. Cook on low for 4 hours until meat is very tender.
During last half-hour of cooking, add the other half of the coarsley chopped onion and two corn tortillas which have been cut into 1/2" dice.

1 comment:

Nanan said...
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