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Chile Verde #2
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    Chile Verde #2

  • 2 lb pork chops or pork shoulder steaks
  • 2 fresh tomatoes
  • 1/2 onion, sliced
  • 2 garlic cloves
  • 1 Tbsp cumin
  • 6 jalapeno peppers
  • 6 tomatillos
  • salt/pepper to taste
  • 1/4 tsp lemon juice
  • Chop up pork, leave bone in, cook until done. Remove from fire. Boil peppers until tender, put in blender and add remaining ingredients. Blend on high until smooth. Add to pork. Cook. Bring to a boil. Lower heat to simmer for 15 minutes. Serve with flour tortillas, rice and beans.

    COOKS NOTE: I prefer this dish to have a little more texture, so I use a food chopper to chop all ingredients very fine. I also use this recipe as a work week meal so I will add raw pork that has been cubed to all other chopped/mixed ingredients in the crock pot. For the crock pot method, I also do not boil the jalapenos. Start the pot on high until steam forms on the lid then lower and cook all day. It works very well.

    From: Ferrety, ferrety@gte.net
    Posted By: Ferrety, Via: Rec.Food.Recipes
    Post Date: Tuesday, July 31, 2001

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