chile verde. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves.

Our famous Fiesta and Appetizer Bars make for an unforgettable party or meeting! Chile Verde is a comforting Mexican-American stew with melt-in-your-mouth tender chunks of pork in a savory green sauce made from smoky roasted green chili peppers and tangy tomatillos. This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans. You can have chile verde using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of chile verde

1. You need 8 oz of dry pinto beans 1 in a quarter cup.
2. You need 1 lb of boneless skinless chicken breast 2 cups cooked.
3. You need 4 oz of can chopped green chilies.
4. You need 1 tsp of ground cumin.
5. Prepare 3/4 tsp of dried oregano leaves.
6. Prepare 1/4 tsp of Ground cloves.
7. You need 1/4 tsp of cayenne pepper.
8. Prepare 3 cup of water.
9. You need 3 of chicken bouillon cubes.
10. It's 1 tsp of minced garlic 1 clove.
11. It's 1 tsp of salt.
12. It's 2/3 cup of finely chopped onion.
13. Prepare 1 cup of rated low fat monterey jack cheese.
14. You need 1 dozen of corn tortillas.
15. You need 11 1/2 oz of jar salsa.

Chile Verde is a very popular dish in a Mexican Home. One of my favorite dishes actually. Tender Pork Meat bursting in flavor. This dish has hunks of juicy pork shoulder and a tart tomatillo-based sauce, and it gets its oomph from green chiles.

chile verde step by step

1. rinse pinto beans soak them in cold water overnight drain them.
2. cut chicken into 1 inch cubes. cook until no longer pink in small amounts of water.
3. combine chicken with chili's and seasonings refrigerate until needed.
4. at the same time combine beans, water, bullion cubes, garlic, salt and onions in large pot bring to a boil reduce heat and simmer until beans are soft about 1 hour add more water if necessary.
5. combined chicken and spices with beans simmer 10 minutes cool and freeze great cheese put in 1 quart bag and attach it to the freezer container with the chili's.
6. to serve thaw chili's and cheese simmer chili 30 minutes stirring occasionally top chili's with salsa and grated cheese serve on warmed corn tortilla.
7. serve with tossed green salad.

A funky stew sure to light your pants on fire. Serve the chile verde with steamed rice, avocado and sour cream. The chicken chile verde can be refrigerated overnight. Reheat gently, adding tablespoons of water if it seems too thick. My favorite dish was the Chile Verde.