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Chile Verde |
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 As with many of my recipes, this Chile Verde recipe was created
by finding Chile Verde recipes in cookbooks and on the Internet, selecting
the ingredients in each recipe that sounded good to me, combining those
ingredients, and then making adjustments. Chile
Verde 1 T. Olive
oil 2 lb. Pork,
diced 14 oz. Green
chile salsa ¾ c. Canned
green chiles, diced 1 Onion,
chopped 2 Tomatoes,
chopped 2 t. Ground
cumin 2 t. Oregano 1 ½ T. Chile
powder 1 ½ T. Minced
garlic 1 t. Salt Water 1 T. Cornstarch
(for thickening) Flour
tortillas ·
In
a lightly oiled frying pan, cook the pork over medium heat until it is no
longer pink. ·
Put
the pork and all ingredients through the salt, into a crockpot. ·
Cover
with water, and stir. ·
Mix
the cornstarch into a cup of water, add to the crockpot, and stir. ·
Cook
on low temperature, uncovered, for at least 12 hours … the longer, the
better. ·
Serve
in bowls, or spoon the chile verde into the flour tortillas, and then roll
them up or fold them. ·
May
be served with diced onions and grated cheese. 2/28/2021 5:19 PM |
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