Chili Verde
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Serves/Makes: 6
Ready in: 1-2 hrs
- 2 pounds pork loin, trimmed and cut into 1\" cubes
- 1 cup onion, chopped
- 2 cups chicken stock or water
- 1/2 teaspoon black pepper
- 1/4 cup fresh orange juice
***Sauce***
- 1 can whole tomatillos
- 3/4 cup onion, diced
- 1 teaspoon minced garlic
- 6 green onions, cut into 1\" pieces
- 2 cans green chilies, diced
- 1/4 cup cilantro, chopped
- 2 Serrano peppers
- 5 outer leaves Romaine lettuce
Place pork, chopped onion, and black pepper in a heavy kettle or cast-iron skillet. Add water or chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, until the meat is almost tender. While this is cooking, prepare sauce by pureeing the ingredients (tomatillos, onion, garlic, green onions, green chiles, cilantro, peppers, and lettuce leaves) in a food processor or blender. When pork is tender, uncover and reduce liquid, stirring to prevent burning. Add sauce and cook 10 to 15 minutes more until very thick, stirring frequently to prevent scorching.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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