Chile Verde (La Frontera Style)

12 Servings
Pork Mexican
Spicy Main Dish Chile Mexican Pork

2 pounds k
6 apeno peppers small
6 -10 serrano pers
3 anaheim pers optional
8 -10 atillos
1 sweet on large
0.5 cup antro fresh
1 Tbsp. lic minced
1 1 1 1 4-ounce can of green chilis
1 1 1 1 10-ounce can of diced atoes
1 1 1 1 14-ounce can of ato sauce
2 cups cken broth
1 tsp. gano
1 tsp. in
1 tsp. li powder
2 Tbsp. n starch
1 ur for browning the pork.
1 Salt for wning the pork.
1 per for browning the pork.

Cut the pork into small chunks. You can use pork roast, pork loin, or Boston butt. Husk the tomatillos, de-stem them, and cut them into large chunks. Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks. Put tomatillos and peppers and cilantro in a food processor, puree them all. Add the can of green chilis, diced tomatos, and tomato sauce to the food processor. Continue blending until the mixture is a consistant color. Pour the vegetable puree into a crock-pot. Add the chicken broth, oregano, cumin, and chili powder. Turn the crock-pot on high and cover. Dust the pork with flour, salt and pepper. Heat 2 Tbsp. olive oil, shortening, or lard in a frying pan. Add the garlic and onions, sauté until the onions are tender. Add the pork, brown it thoroughly. Pour the entire pan’s contents (including drippings) into the crock-pot. Cook in the crock-pot on high for 2 hours. After 2 hours, reduce the heat to medium or low and cook for another 2 hours. 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further. Serve over bean burritos. I used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. Bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). Cover them with the chili verde and pork, then garnish (or further smother) with onions and cheese.


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