AUTOPLAY
Chile Verde
10 steps
Hey everyone!
What you’ll need
3.5-4 pounds
Pork Butt
5 pieces
Poblano Peppers
5
Garlic
1 tsp
Cumin
2
Bay leaves
Kosher Salt
1.5 pounds
Tomatillos, Rinsed Husks Removed
1
Jalapeño
1 tsp
Dried Oregano
2 tsp
Sugar
1 cup
Water
1
Onion, Quarters
1 tbsp
Vegetable Oil
1/8 tsp
Cinnamon
Pampered Chef Deluxe Cooking Blender
Buy
Cube your pork butt, salt it and leave it to marinate for one hour in the fridge
1. Cube your pork butt, salt it and leave it to marinate for one hour in the fridge
1
Keep your fatty pork scraps for later
2. Keep your fatty pork scraps for later
2
Broil your tomatillos, garlic, onions, jalapeño & poblano chiles 10 minutes
3. Broil your tomatillos, garlic, onions, jalapeño & poblano chiles 10 minutes
3
Dutch oven:Add 1 cup of water & pork trimmings. Cook until water evaporates & trimmings are crispy
4. Dutch oven:Add 1 cup of water & pork trimmings. Cook until water evaporates & trimmings are crispy
4
10 Pulses for the broiled onions, garlic & chiles
5. 10 Pulses for the broiled onions, garlic & chiles
5
Take out the pork trimmings & add your spices- cook until fragrant. Meanwhile turn your oven to 325
6. Take out the pork trimmings & add your spices- cook until fragrant. Meanwhile turn your oven to 325
6
Then add your Chile verde sauce & stir
7. Then add your Chile verde sauce & stir
7
Add the cubed pork that’s been marinating in the fridge, bring to a boil then cover.
8. Add the cubed pork that’s been marinating in the fridge, bring to a boil then cover.
8
Bake it for 1 hour & 30 minutes stirring halfway through cooking
9. Bake it for 1 hour & 30 minutes stirring halfway through cooking
9
Cravings satisfied!
10. Cravings satisfied!
10