Chile Verde

Prep: 20 minutes

Cook: 2 hours 55 minutes

Total: 3 hours 15 minutes

Chile verde made from tender pieces of pork simmered in a flavorful tomatillo and green chile sauce. Serve over rice for an authentic Mexican dish!

INGREDIENTS

Cooking spray or olive oil,, for greasing

12 to 16 ounces tomatillos,, husked and rinsed

3 jalapeño peppers,, stemmed

2 large poblano peppers,, stemmed

1 serrano pepper,, stemmed

2 medium onions,, halved

3 cloves garlic

2 tablespoons olive oil

2 ½ pounds boneless pork shoulder,, cut into bite sized chunks

kosher salt and black pepper,, to taste

2 tablespoons lime juice, (about 1 lime)

⅓ cup chopped cilantro

INSTRUCTIONS

Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapeños, poblanos, and serrano peppers on the baking sheet and place under the broiler. Broil on high for 10 minutes, flipping the vegetables over halfway through.

Remove the baking sheet from the broiler and cover it with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers as possible. At this point, you can also remove the seeds from any of the peppers if you don’t want it too spicy.

Note: Ingredients may have been altered from the original.

Directions at isabeleats.com

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