Easy Chile Verde recipe 🫑

This is one of my favorite meals, but I was always too intimidated to make it.

I took some tips from my mom & google to come up with my own recipe. My husband loved it!

Reference pics above ⬆️; full instructions below ⬇️

You’ll Need:

🫑 3 lbs. pork stew meat

🫑 olive oil

🫑garlic powder

🫑onion powder

🫑 salt

🫑 pepper

🫑 8-11 tomatillos (green tomatoes)

🫑 2 jalapeños

🫑 5 Serrano peppers

🫑 half a yellow onion

🫑 4 cloves of garlic

🫑 2 chiles de arbol

🫑 half bunch of cilantro

🫑 1 1/12 cups water

🫑 2 bay leaves

Instructions (refer to photos):

🫑 Heat 1 tbsp. of olive oil in a pot

🫑 Cut the pork stew meat into chunks, then throw in the oiled pot with the seasonings and salt (measure to your own desire) on medium/high heat. Stir until evenly coated. Wait for the meat to get golden crispy on the outside, then lower the heat to medium/low and cover until fully cooked. When fully cooked, uncover and let the remaining moisture evaporate.

🫑 While the meat is cooking, place the tomatillos, all the peppers, garlic, and onion in a large pan on medium/high heat. Allow for them to toast (5-7 min.) then flip and let the other side get toasted (5-7 more min.)

🌶️ All 11 tomatillos might make the sauce taste a little sour/tart. Use 8 or 9 of them if you don’t like that taste. If you do that but don’t want the sauce too spicy, you’ll have to cut back on the peppers by 1 or 2 of each as well.

🫑 Place the toasted veggies in a blender, with 2 chiles de arbol, cilantro, and 1 1/2 cups of water. Blend on high until no longer chunky.

🫑 Pour the sauce into the pot with your meat, add 2 bay leaves, salt to taste, and put the heat on low. Cover the pot and let simmer for 1 hour.

🫑Fish out the bay leaves when done, and serve!

#mexicanrecipe #recipeideas #mexicanfood #cookingideas #dinnerideas