Mexican Chile Verde

Ingredients

  • 12 fresh ialapefia peppers (if you want it hot), or 2 four-ounce cans peeled green chilis (if you want it mild)
  • 3 pounds pork loin or tenderloin, cut into ½-inch cubes
  • 6 large garlic cloves, crushed
  • 1 cube beef bouillon
  • ½ teaspoon cumin
  • 1 bottle of beer
  • 3-inch strip orange peel
  • 1 teaspoon salt
  • Avocado slices and sour cream for garnish

Method

Presoak a clay pot, top and bottom, in water for 15 minutes.

If fresh peppers are used, remove the seeds and chop into ¼-inch dice. Crush the bouillon cube with the garlic.

Mix all the ingredients together, except the garnish, and place in the pot.

Place the covered pot in a cold oven.

Set the temperature at 450 degrees.

Cook for 90 minutes.

Serve in soup bowls garnished with avocado slices and a large dollop of sour cream.

,