Chile Verde

This is my favorite green chile recipe.   New Mexico and Colorado, green chile stew is legendary, where it is simply called “chile verde.”  Chile verde is a green chile and pork stew from northern Mexico and it very popular in the American Southwest.    Everyone makes it, everyone eats it, and everyone loves it.  But, everyone has a different recipe for it–with or without, tomatoes, potatoes, cumin, tomatillos, cilantro.   Serve in a bowl, with a warm tortilla on the side, with a dallop of sour cream.  We haven’t yet decided if we like this one or this alternate recipe for chile verde from Wendy, the best, so we continue to make them both.  It can be served with a bowl of Fresh Tomatillo Salsa on the table with chips and tortillas if you have time to splurge!

INGREDIENTS:

• 2 lbs. pork tenderloin, diced into 3/4″ chunks
• 1 c. onion, chopped
• 14 oz. Kitchen Basics brand or good quality chicken broth
• 1½ t. garlic powder
• 2 ½ T. chicken bullion paste, or cubes
• 1 t. celery salt
• 1 T. cornstarch
• 1 T. Mexican seasoning
• ½ tablespoon green chili powder
• 10 oz. green enchilada sauce
• About 12 oz. Hatch medium green chile, chopped (2-3 cups depending on heat level)
• 1 cup or so, Hatch medium green chile, pureed
• 1 t.  French sea salt
• habanero hot sauce if needed or sour cream if it’s too hot already

INSTRUCTIONS:

1. Brown pork in some olive oil, after browned drain.   You can salt a little, but be be careful as a lot of salt comes later.
2. Add onion and chicken broth (will not cover meat).
3. Simmer 1 hour, stirring once in a while.
4. Add spice mix and a little water.
5. Simmer a few minutes, stirring often to avoid sticking, as cornstarch will thicken it slightly.   Simmer longer if meat is not tender.
6. Add green enchilada sauce and stir.
7. Simmer a few more minutes.
8. Add chopped green chile.
9. Simmer a few more minutes.
10. Add 8 oz., green chile, pureed.
11. Simmer a few more minutes.
12. Adjust with ½ teaspoon jalapeno, 1 teaspoon salt and a liberal dose of Habanero hot sauce, if needed.  Serve with sour cream if too hot.