Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Carne de Puerco Con Chile Verde

Rate This Article

Comment On This Article

Ingredients
  • 3 pounds boneless pork roast
  • 4 12-oz cans tomatillos, drained and crushed
  • 3 to 6 4-oz cans chopped green chiles (Ortega mild green)
  • 5 cloves garlic, crushed
  • 1 large onion, chopped
  • 3/4 cup water
  • salt and pepper
  • fresh green chiles, chopped or sliced, optional
  • cilantro, optional
Instructions

Slice up the pork and trim away most of the fat. Dice both the lean meat and the fat into 1/2-inch cubes; set the diced fat aside. In a heavy pot over a hot flame, cook the lean pork with the water, stirring until the water is gone and the meat begins to brown. Add onion and garlic, and stir constantly until the onion becomes transparent. Reduce heat to a simmer and add tomatillos and canned chilis (be *sure* to drain the tomatillos before crushing; the water they are packed in is too salty). Cover the pot and simmer slowly for about an hour, stirring occasionally to prevent sticking. Meanwhile, render the diced pork fat into cracklings by sauteeing in a skillet over medium heat until the pieces are brown and crispy. Drain and salt the cracklings and set aside; save the lard for any other dish where you want some high-quality cholesterol stuff. After an hour the chile verde should be pretty juicy but not watery. Add a little water if it's too dry. Add salt and pepper to taste, and if you want it hotter, add your fresh chiles now. Cover and simmer again for at least half an hour. The longer the better. To serve, sprinkle with chopped cilantro (if used) and the cracklings. Serve with Spanish rice, tortillas, black beans, and ice-cold beer. Serves 6 or 8.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com