CHILE VERDE (LA FRONTERA STYLE) RECIPE - (4.5/5)
Provided by dkanon
Number Of Ingredients 19
Steps:
- Cut the pork into small chunks. Husk the tomatillos, de-stem them, and cut them into large chunks. Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks. Put tomatillos, peppers, and cilantro in a food processor and puree them. Add the can of green chilis, diced tomatos, and tomato sauce to the food processor. Continue blending until the mixture is a consistant color. Pour the vegetable puree into a crock-pot. Add the chicken broth, oregano, cumin, and chili powder. Turn the crock pot on high and cover. Dust the pork with flour, salt and pepper. Heat 2 T olive oil, shortening, or lard in a frying pan. Add the garlic and onions, saute until the onions are tender. Add the pork, brown it thoroughly. Pour the entire pan's contents (including drippings) into the crock pot. Cook in the crock pot on high for 2 hours. After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours. 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock pot. Add more if you want to thicken it further. Serve over bean burritos.
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Phayo Nkambule
[email protected]This recipe is a bit too spicy for my taste. Next time, I'll use milder chiles.
Mohammad Shakil
[email protected]I'm a vegetarian, so I used tofu instead of pork. It turned out great! The tofu absorbed all the flavors of the sauce and was very flavorful.
mere maa
[email protected]This was the perfect recipe for a party. I made a big batch and it was gone in no time.
yvonne ashmon
[email protected]I'm always looking for new and exciting Mexican recipes. This one definitely fits the bill! It's a great way to spice up your next Taco Tuesday.
Litzy Andrade
[email protected]This recipe is a keeper! I will definitely be making it again.
Denbelo
[email protected]I'm not a big fan of spicy food, so I used mild green chiles. The dish was still flavorful and had a nice kick without being too hot.
Salome Kipkemoi
[email protected]This was a great recipe! I used boneless, skinless pork loin and it turned out perfectly. The sauce was flavorful and the pork was tender.
jack lazze
[email protected]I made this recipe for my Mexican friends and they loved it! They said it was the best Chile Verde they had ever had.
ntalo isima
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a flavorful and authentic Chile Verde that is sure to impress your guests.
Prince Ansarul
[email protected]I love the smoky flavor that the roasted tomatillos and chiles give to this dish. It's a great way to warm up on a cold night.
budsfor Buddiesytt
[email protected]This was my first time making Chile Verde and it turned out great! The recipe was easy to follow and the dish was delicious.
Jeffrey Haynes
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The tomatillos give the sauce a nice tartness that balances out the heat of the chiles.
Faisal Akbar
[email protected]This Chile Verde recipe is a winner! The pork was fall-apart tender and the sauce was flavorful and tangy. I served it over rice and beans, and it was a hit with my family.