(ALL VIDEOS) RACHEL COOKS WITH LOVE
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This PORK CHILE VERDE is a 5 Star winner, stewed in a green tomatillo, Anaheim and assorted pepper sauce until the meat is fall apart tender. This is a true Mexican classic that is packed with flavor and fit for a King. This stew can be served with Mexican rice, beans, avocado and flour tortillas to give you the best hearty meal you could ask for. You can top it with your favorite toppings or you can use it over your burritos as well, there are countless of combinations you can create with this dish, and it freezes well too to be enjoyed enjoyed later. This unique hearty dish is sure to please.
TOTAL INGREDIENTS---------------------
2 &1/2 lbs. Pork Butt (cubed)
2 medium gold potatoes
1 small onion (julienned) (amnt to your liking)
4 Anaheim peppers (seeds and veins removed)
4 tomatillos
2 serrano peppers (optional)
1 jalapeño (optional)
2 bay leaves
4 garlic cloves
1/2 tsp cumin
1/2 tsp peppercorns
6 whole cloves
1 tsp oregano
1/4 tsp salt (for molcajete)
1 C. water
1 tsp onion powder
1 tsp garlic powder
medium bunch cilantro
2 C. chicken broth (as needed)
1 Tbs.kosher salt (as needed)
BROKEN DOWN INGREDIENTS
BLENDER INGREDIENTS-----------------------
2 & 1/2 roasted Anaheim (rest is chopped)
4 roasted TOMATILLOS
2 serrano peppers
1 jalapeño
medium bunch cilantro
1 C. chicken broth (as needed)
MOLCAJETE INGREDIENTS-------------------
1/2 tsp whole cumin
1/2 tsp peppercorns
6 whole cloves
4 garlic cloves
1/4 tsp salt
1 C.water
TO ROAST INGREDIENTS---------------------
4 Anaheim peppers
4 tomatillos
2 serrano peppers
1 jalapeño
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
● HEAT IN THIS DISH CAN BE ADJUSTED ACCORDING TO YOUR TASTE, OR TOTALLY LEFT OUT.
