Carne De Puerco En Chile Verde Recipes

CARNE DE PUERCO EN CHILE VERDE

Carne De Puerco En Chile Verde image

Make and share this Carne De Puerco En Chile Verde recipe from Food.com.

Provided by Tonkcats

Categories Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb pork or 1 lb beef
4 green chilies, toasted and chopped
1 medium onion, chopped
1 cup boiling water
oil or lard
2 garlic cloves, crushed
1 medium tomatoes, chopped
salt, pepper

Steps:

Cut pork or beef into small cubes.
Saute in oil until well browned.
Drain off all but 1 tablespoon fat.
Add chopped chiles, garlic, onion, tomato and water and season to taste with salt and pepper.
Cover tightly and simmer 1 hour.

Nutrition Facts : Calories 264.6, Fat 10.6, SaturatedFat 3.5, Cholesterol 95.2, Sodium 70.2, Carbohydrate 8.5, Fiber 1.5, Sugar 4.3, Protein 32.8

PUERCO CON CHILE VERDE

Puerco Con Chile Verde image

Provided by Food Network

Categories main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

3 pounds pork butt, cubed (with fat)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon lemon pepper
1/4 teaspoon ground oregano
4 cloves garlic, minced
3 cups Salsa Verde, recipe follows
1/2 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
2 small cans green chiles, minced
1 large yellow onion, chopped
12 tomatillos, husks removed
4 cloves garlic
2 jalapenos, stemmed
1 serrano pepper, stemmed
1 small yellow onion, chopped
1/4 cup fresh cilantro, finely chopped
1 teaspoon salt

Steps:

In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

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