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Mexican Chile Verde

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Ingredients
  Jalapeno pepper/2 four ounce cans peeled green chilies 12 (Use Fresh Ones)
  Pork 3 Pound, cut into 1/2 inch cubes (Use Loin Or Tenderloin)
  Garlic cloves 6 Large, crushed
  Beef bouillon cube 1
  Cumin 1⁄2 Teaspoon
  Beer 1 Bottle (1 l)
  Orange peel strip 1
  Salt 1 Teaspoon
  Avocado slices 2 (Used For Garnishing)
  Sour cream 1 Tablespoon (Used For Garnishing)
Directions

Presoak a clay pot, top and bottom, in water for 15 minutes.
If fresh peppers are used, remove the seeds and chop into 1/4 inch dice.
Crush the bouillon cube with the garlic.
Mix all the ingredients together, except the garnish, and place in the pot.
Place the covered pot in a cold oven.
Set the temperature at 450 degrees.
Cook for 90 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork

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