Chile Verdes

Chile Verdes with boiled potatoes

The delicious fork tender chunks of pork swimming in a bath of spicy green tomatillo sauce is truly an addiction for me.

My not so secret to this recipe is a can of Las Palmas Green Chile Enchilada Sauce jazzed up with onions, garlic, chilis and oregano. My favorite way to eat chile verde is simply with potatoes and cheese. A spoon in one hand and a tortilla or a quesadilla in the other. I'm a simple woman.

I also like to wrap the chile verdes, potatoes and cheese in flour tortillas, burrito style and grill them in a lightly greased non-stick pan so they get crispy. And if you have leftovers, pre-wrap burritos and freeze them for a quick microwave meal.

CHILE VERDES

2          pounds            pork butt or shoulder, cubed small

¼         tsp.                  dried oregano

1          tsp.                  kosher salt

¼         tsp.                  black pepper

1          large                onion, chopped small

2          cloves              garlic, minced

1 -3      large                serrano chili, minced

28        ounce can       Las Palmas Green Chile Enchilada Sauce

1. Cut the pork into small cubes.  Chop onions and mince garlic and Serrano.
2. Heat a heavy bottom pot over med high heat and add 2 Tbsp. oil.  Brown meat on all sides and season with oregano, salt and pepper.
3. Add onions, garlic and serrano.  Cook until onions are soft and fragrant.
4. Add green chile sauce; bring to a boil; cover and let simmer for 1 hour or until pork chunks are fork tender.  Uncover and let cook for another 15 minutes to let the sauce thicken.

NOTES:

•  If you are serving this with potatoes - cube up 3-4 medium sized russet potatoes and boil in salted water for about 8 minutes. Drain and add to your pork or place potatoes in a bowl and spoon chile verde over. Any potato will work but I prefer russet potatoes because they are dryer and flakier which makes them thirsty and ready to soak up the spicy green tomatillo sauce.
• Depending on what your spice meter can handle will determine how many serrano's you need to add to this dish. One medium serrano chili will give you a mild finish, two will give you a medium spicy, while three will defiantly give you a fiery finish. I prefer to remove the seeds because I have a wimpy spice tolerance, but if you like it HOT, leave the seeds in.