New This Month

Pork Chile Verde

The winner of the Martha Stewart Recipe Bowl is Lisa Ruiz from Henderson, NV. This is her prize-winning recipe.

Source: Radio

Ingredients

  • 8 fresh tomatillos
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 4 to 5 cloves of garlic, crushed
  • 4 pounds pork country style loin ribs, trimmed of fat and cut into cubes
  • Coarse salt and ground pepper
  • 2 cans of diced green chilies
  • 1 tablespoon dried oregano
  • Cilantro, freshly chopped (for garnish)
  • Sharp cheddar cheese, shredded (for garnish)
  • Sour cream (for garnish)

Directions

  1. Put peeled and rinsed tomatillos into a blender with just enough water to blend into a puree. Set aside. Heat olive oil in a large stock pot. Saute onion until slightly browned.

  2. Add chopped jalapeno and garlic. Saute a few minutes more. Add pork and brown on both sides. Salt and pepper meat to taste. Add green chilies, pureed tomatillos and oregano. Simmer uncovered for 1 to 1 1/2 hours, stirring often until liquid is reduced. Add freshly chopped cilantro just before serving.

  3. Garnish with shredded sharp cheddar cheese and sour cream if desired.

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