Chile verde with pork and nopales
Chile verde with pork and nopales
Rating: (1 rated)
Recipe Yield: Total time: 2 hours | Serves 4
2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 pound tomatillos, husks removed, rinsed 2 poblano chiles, roasted, peeled, seeded and torn into large strips 1 jalapeno, stem removed 3 bunches cilantro, chopped 3 sprigs epazote, tough stems removed 1 teaspoon dried Mexican oregano 1 1/4 cups chicken stock

Step 1 Heat the olive oil in a skillet. Add the onion and garlic and cook just until the onion is translucent.

Step 2 Add the tomatillos, poblanos, jalapeno, cilantro, epazote leaves, oregano and chicken stock and simmer for 20 minutes.

Step 3Remove the sauce from the heat. Cool it slightly, then puree it in a blender.

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