Chile Verde La Frontera Style Recipes

CHILE VERDE (LA FRONTERA STYLE)

Steps:

• 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 at least another 2 hours. For very tender pork, cook on low heat for 8 or more 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.

CHILE VERDE (LA FRONTERA-STYLE)

Steps:

• In the bowl of a food processor, add the tomatillos, jalapeño, serrano and Anaheim chiles, if using, and cilantro and purée them all. Add the can of green chiles, diced tomatoes and tomato sauce to the food processor. Continue blending until the mixture is a consistent color.
• Pour the mixture into a slow-cooker. Add the chicken broth, oregano, cumin and chili powder.
• Turn the slow-cooker on high heat and cover.
• Meanwhile, dust the pork with flour, salt and pepper.
• In a large frying pan over medium heat, warm the oil. Add the onions and garlic and sauté until the onions are tender, about 5 minutes. Transfer to the slow-cooker.
• Add more oil and add the pork in batches, and cook until browned thoroughly. Transfer to the slow-cooker. Let cook in the in the slow-cooker on high for 2 hours.
• After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
• Thirty minutes before serving, mix the cornstarch with water, and add it to the slow-cooker. Add more if you want to thicken it further.
• Cover the bean burritos with the chile verde pork, and garnish with chopped onions and grated cheese.

CHILE VERDE (LA FRONTERA STYLE) RECIPE - (4.5/5)

Steps:

• Cut the pork into small chunks. 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, peppers, and cilantro in a food processor and puree them. 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 T olive oil, shortening, or lard in a frying pan. Add the garlic and onions, saute 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 at least another 2 hours. For very tender pork, cook on low heat for 8 or more 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.