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
>
>