Chile Verde

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

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
Main course
Dinner
Stew
Mediterranean
Spicy

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