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Chile Verde

Spice Blend:
1 T Mexican oregano
2 t Ground cumin
1 t Ground sage
1/2 t Ground pepper
1/2 t Cayenne


The Rest:
3 1/2 lb Pork roast or pork loin
2 md Onions, chopped
6 To 8 cloves, garlic, minced
4 T Oil
2 Bay leaves
1 Can beer, 12 oz
1 qt Chicken broth
10 Green chiles, Anaheim or New Mexican variety
2 To 8 fresh jalapenos, seeds and stems removed, minced
1 Bunch, carrots, peeled and cut into 2 inch chunks
3 Russet potatoes cut into chunks

Cut meat into 2 inch pieces and rub thoroughly with spice blend. Brown the meat in 3 batches, using 2 T of oil at a time and adding more when necessary.

When meat is browned, set aside and saute onion, adding the garlic at the end. Drain any excess oil from the pan.

Return the meat to the pan with the onion and garlic. Pour in the beer. Simmer briskly, then add the broth and bay leaves. Cook for 30 minutes.

Char, peel, seed and stem the green chiles. Chop them and the jalapenos you wish to use and stir all of the chiles into the simmering meat. Cook for 45 minutes and add the potatoes and carrots. Simmer until the vegetables are tender but not mushy, about 25 minutes. Salt to taste


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