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Chile Verde (Pork with Green Chile)

America, North: Mexican

This recipe is important because, it has been passed down from generations to generations in my family. It is used for special occasions like, The Independence of Mexico, September 16th and whenever my mom wants to make it. Some stories behind this dish is, my grandma and I used to make it all the time. She taught me how to make it when I was a little girl. This dish is very good, but you have to have a tolerant mouth for spicy foods.


10 tomatillos
4 pounds of boneless pork shoulder
2 tablespoons Olive Oil
Corn Tortillas
1 tablespoons Rosa Blanca or any other Chicken bouillon powder
3 cloves of garlic
1/2 onion
4 jalepeno chiles, more if you like it hot
3 potatoes


Remove the wrapper of the tomatillos and wash them

In a blender, mix together the tomatillos, Rosa Blanca, garlic cloves, jalapenos and onion. If necessary add a dash of water to help the blender

Cut the pork meat in chunks and discard big pieces of fat Wash the potatoes and cut them in small pieces

Set tall frying pan in mid-high heat. Add the olive oil to frying pan
Fry the meat slightly until it looks white, mixing it constantly to avoid

Now add the sauce, mix it well and let it cook for about 1 hour until the meat is very soft, you can add the potatoes 20 minutes before you think the dish will be ready

Heat the tortillas and enjoy

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