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There is one dish that I remember growing up. One that was very popular with my dad. At any mexican restaurant, you could always catch him ordering the Chile Verde.

When I found out they were going to come visit last year, I decided I would figure out how to make it and was surprised at how simple it was. Time consuming, yes. Hard, not quite.

I decided to play around with the recipe this past year because I still felt it was missing something. Today, I added a little TABASCO® brand Green Jalapeño Pepper Sauce.

Success.

Today, I will share with you this delicious recipe. It can be cooked in a dutch oven, in the oven, a crock pot or even on the stove. It’s pretty simple, if you follow along.

Rinse your cilantro and gather your tomatillos. Remove the husks, wash them, cut them in half and place them on a cookie sheet where you will roast them in the oven with peeled garlic (and Poblanos/Anaheim Peppers if you are using them)



Rinse your peppers and get your TABASCO® brand Green Jalapeño Pepper Sauce ready.

Rinse the pork shoulder, trim the fat and cut it in small cubes. Salt & pepper and brown the cubes in oil.

Once the tomatillos, peppers and garlic are roasted. Take them out and let them cool for a few minutes before pouring them in the blender with chopped cilantro, chicken broth. Pulse until all ingredients are chopped and mixed. Add in your Tabasco Sauce and mix pulse.

Once blended, set it aside for a minute. Let’s figure out what you are going to use to cook the Chile Verde. If you are using a slow cooker, place the meat in the bottom of the slow cooker and pour the mixture on top. If you are going to use a Dutch Oven in the oven, place your meat in the dutch oven and pour the mixture on top. If you are going to use a pot on the stove, again, place your meat on the bottom and pour the mixture on the top.

Stir until combined.

Let cook for 7-8 hours on low in the crock pot. Cook for 3 hours in a Dutch Oven in the oven. Cook for 2hrs on the stove. Covered.

And it’s done. Serve with warm tortillas and spanish rice.

Chile Verde

INGREDIENTS

1 1/2 pounds tomatillos
4 garlic cloves, peeled
1 jalapeño, seeds removed & chopped
2 TBSP TABASCO® brand Green Jalapeño Pepper Sauce
1 Anaheim or Poblano chile (optional)
1 bunch cilantro, rinsed and chopped
3 pounds pork shoulder (it is also called pork butt if you can’t find in the store), trim excess fat and cut into 1 to 2-inch cubes (depending on how big you like them)
Salt & Pepper To Taste
Olive oil
1 yellow onion, chopped
2 1/2 cups chicken stock

DIRECTIONS

1 First things first, remove the husks from the tomatillos and rinse well. Get all the sticky stuff off of them. Cut in half and place cut side down on a cookie sheet, along with the garlic and additional peppers. Place in the oven at 400f for about 15-20 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

2 Place tomatillos, peppers, garlic, cilantro, TABASCO® brand Green Jalapeño Pepper Sauce, chicken stock into blender. Pulse until all ingredients are finely chopped and mixed. Set aside.

3 Heat olive oil in a large skillet over medium high heat. Season the pork cubes with salt and pepper and brown pork well on all sides. If you need to, you can cook in batches so that it can cook evenly. Drain and set pork aside.

4 Place the onions in the same skillet you cooked the pork and cook, stirring occasionally until limp, about 5 minutes. Add onions to pork.

If you are using a slow cooker, place the meat in the bottom of the slow cooker and pour the mixture on top. If you are going to use a Dutch Oven in the oven, place your meat in the dutch oven and pour the mixture on top. If you are going to use a pot on the stove, again, place your meat on the bottom and pour the mixture on the top.

Let cook for 7-8 hours on low in the crock pot. Cook for 3 hours in a Dutch Oven in the oven. Cook for 2hrs on the stove. Covered.

Serves 6-8.

Tabasco is compensating me in exchange for recipe development. This is one of the recipes I created using their Tabasco Brand Pepper Sauce.

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2 COMMENTS

  • Cheryl on September 25, 2014

    It was the absolute best!

    Reply
    • Modern Day Moms
      Modern Day Moms on September 25, 2014

      Thank you :)

      Reply

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