Pork Chile Verde Recipe

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Laura’s Cactus Pad – Pork Chile Verde Recipe


5 lbs of pork shoulder or sirloin

1 pound tomatillos

1 med-large tomato

5 Fresh jalapeños (seeded, if desired, for less heat)

1 large garlic clove

1 Med yellow or white onion

1 Fresh Poblano chile

1 Fresh Anaheim chile

1/2 cup fresh cilantro leaves

1 Bay Leaf

1 tsp Oregano

1/2 tsp Cumin

salt, pepper, garlic powder to taste

Cut pork in large chunks and place in slow cooker. Chop 1/2 onion in med chunks add to pork. Add, salt, pepper, garlic powder, bay leaf and set on low for 3-4 hrs.
Chile Verde sauce; Peel husk from tomatillos. Place tomatillos, jalapeños, tomato in pan cover with water and boil (approx 5-7 minutes). After boil, drain water. Mix these ingredients with 1/2 onion, garlic, cilantro, oregano, cumin, salt & pepper in blender or food processor. Add chile verde sauce to pork in slow cooker. The final touch, roast Anaheim and Poblano chiles (stove top or broiler). After roasting, place in a plastic bag and set aside for approx 5 minutes. Remove from bag and peel off skin and remove seeds. Slice in long strips and to pork chile verde minutes before consuming.

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