Name: Chile Verde
Yield: Makes 6–8 Servings
Cuisine: Spain
Ingredients: Dried oregano, 1 teaspoon; Boneless pork shoulder, 3 lb (1.5 kg), cut into 1-inch (2.5-cm) cubes; Garlic, 4 cloves, minced; Canned roasted whole green chiles, 1 cup (8 oz/250 g) with liquid; Fresh cilantro (fresh coriander), ½ cup (¾ oz/20 g) chopped; Chicken broth or stock, 2 cups (16 fl oz/500 ml), homemade or purchased; Warmed flour tortillas, for serving (optional); Sour cream, ¾ cup (6 oz/185 g); Salt and freshly ground white pepper; Steamed white rice, for serving

Preparation info

Makes
6–8
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Canned roasted whole green chiles, 1 cup (8 oz/250 g) with liquid

Europe
Spain
Stew
Dinner
Main course
Spicy
Mediterranean

Method

Cook the stew

Place the chiles and their liquid in a Dutch oven or slow cooker, tearing the chiles into coarse strips. Stir in the pork, broth, garlic, oregano, 1½ teaspoons salt, and ½

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Chile Verde

Ingredients

Method

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