Chile Verde Pork

(courtesy of Estela Gutierrez. Serves 4)

Gutierrez sends this recipe with a caveat.

“Never ask a Latina for a recipe!” she says. “It’s a pinch of this, a bit of that. Everything is to taste.”

Make sauce first.


8 fresh green tomatillos

6 jalapeños, stems removed (Note: Use fewer jalapeños for a less fiery sauce)

1 bunch cilantro

½ onion

1 tablespoon fresh garlic

1 tablespoon ground cumin

1½ tablespoons chicken bouillon powder

Remove outer leaves of tomatillos and rinse. Place tomatillos and jalapeños in pot. Add water to cover and boil for 30 minutes. Scoop out tomatillos and jalapeños, reserve water. Put tomatillos and jalapeños in blender and add cilantro, onion, garlic, cumin, and chicken bouillon powder. Blend. Mixture should be consistency of salsa. Add reserved water as needed to reach desired consistency.


1½ to 2 pounds boneless pork ribs, cut into 1-inch pieces

1 tablespoon fresh garlic

1 tablespoon chicken bouillon powder

3 tablespoons olive or other oil

Heat 2 tablespoons oil in large skillet over high heat. Quickly add spices and stir. Brown and then reduce heat and simmer for an hour. Remove any juices from skillet, add 1/3 tablespoon of oil and brown further. Stir in chile verde sauce and simmer for about 10 minutes on low.




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