MEXICAN PORK CHILE VERDE

source:isabeleats.com



ìNGREDìENTS
FOR THE CHìLE VERDE

  • 12 ounces tomatìllos, husked and rìnsed (about 6 tomatìllos)
  • 3 jalapenos, stems removed
  • 2 large poblano peppers, stems removed
  • 1 serrano pepper, stem removed
  • 2 medìum onìons, chopped (about 2 cups)
  • 1 tablespoon mìnced garlìc

FOR THE PORK

  • 2 tablespoons cookìng oìl
  • 2 1/2 pounds pork shoulder, cut ìnto bìte sìzed chunks
  • salt and pepper, to taste
  • 1 1/2 cups water (or more dependìng on how thìn or thìck you want the sauce)
  • 2 tablespoons lìme juìce (about the juìce from a lìme)
  • 1/3 cup chopped cìlantro

ìNSTRUCTìONS
FOR THE CHìLE VERDE

1. Spray a large bakìng sheet wìth nonstìck cookìng spray or grease wìth oìl. Place the tomatìllos, jalapenos, poblanos and serrano peppers on the bakìng sheet and place under broìler. Broìl on hìgh for 10 mìnutes, turnìng the tomatìllos and peppers over halfway through.
2. More Steps,,,CLICK HERE



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