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Culinary Escape to Spain
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Chile Verde With Pork Meat

Contributed By: Julie, CA | See all of Julie's recipes
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  1 Hour 15 Minutes
Total Time:  2 Hours
You have to try this recipe for the Cinco de Mayo! This delicious chile verde can be made into a delicious burrito filled with your favorite condiments. This is really a great to enjoy with a Margarita!
RECIPE INGREDIENTS
6-8 jalapeno peppers, roasted and peeled (depends on how spicy you want it.)
2-large cans (28 oz.) diced tomatoes with juice
4-5 garlic cloves (depends on how much garlic you like.)
1-2 TB salt to taste
5-6 LBS Pork Butt cubed
DIRECTIONS
On a hot griddle, roast the Jalapeno peppers until blistered. Cover the peppers in a cold wet towel for a few minutes to steam and cool.


While the peppers are cooling, peel and chop approximately 4-5 cloves in a mini chopper or blender. Add salt to garlic. Remove peppers from towel and peel them. Remove the stems and place them in the chopper with the garlic and salt.Chop together leaving the consistency somewhat chunky and not pasty. Lastly, add the two cans of tomatoes and chop the entire salsa mix until it is chunky with some froth.


Take the cubed pork butt and place into a large skillet. Cook on high heat stirring occasionally until the meat is crispy and golden browm. The meat will cook in it's own fat so there is no need to add oil or lard. Once the meat is golden brown, remove excess fat leaving about 2 tablespoons of fat.Add the salsa to the meat and simmer on low for approximately 20-30 minutes until meat is tender.


Date Added: 01/22/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Spanky Reviewed: 05/05/2010
Oye gringos
Ze gringo should not try to cook ze food of ze mejicano...they screw it up and it taste nothing like my grandma Vergada used to make.
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