The recipe below is not for chile verde or salsa verde but rather for
"Chuletas de Puerco con Chile Verde" or "Pork Tips with Chile Verde".
Molcajete Mama
"The Ranger" wrote in message
...
Linda clarified in message
news63cb.7574$vj2.5539@fed1read06 after Barfieldsr

asked in message .. .
I think chile verde is Mexican more than southwestern.

What difference does it make, as long as it taste good?

There's a *big* difference between Mexican and Southwestern...

Look at the poster your trying to reason with, Linda...

ObRecipe: ERNESTO'S MEXICAN FOOD CHILE VERDE
Source: Ernesto's Mexican Food, Sacramento, California

INGREDIENTS:
2 pounds lean pork roast (cut into 1/2-inch cubes)
10 green tomatillos
2 tablespoons diced jalapenos
1 small onion, chopped
1/2 bunch cilantro, chopped
1 tablespoon chopped garlic
Salt and pepper to taste
3 tablespoons canola oil

METHOD:
Place most of the ingredients in blender (except pork) and puree.
In a small pot, brown cubed pork with three tablespoons of canola
oil.
Make sure to brown all sides evenly. This should take about ten minutes.
Remove all excess oil from meat. Stir in pureed ingredients and let
simmer for 20 to 25 minutes. Cooking time depends on size of cube and how
much the meat cooked while browning.
Taste for flavor; for more spiciness, add jalapenos.


The Ranger