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Pork Chile Verde

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Pork Chile Verde

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

Ingredients

  • 4 pounds pork country style loin ribs, trimmed of fat and cut into cubes
  • 8 fresh tomatillos
  • 2 cans of diced green chilies
  • 2 jalapeno peppers, , seeded and finely chopped
  • 1 large onion, chopped
  • 4 to 5 cloves of garlic, crushed
  • 1 tablespoon dried oregano
  • course salt and ground pepper
  • fresh cilantro
  • 1/4 cup olive oil

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 one to one and a half 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.
From Radio

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