Chile Verde Wonderful and Delicious

Easy Chile Verde

Being born and raised in Los Angeles I consider myself to be a connoisseur of Mexican food, at least of the Los Angeles kind. I know Texas, New Mexico and other states have their versions which differ hugely from my home state's variety.

My favorite Mexican dish is Chile Verde and I order it at every new Mexican restaurant I travel to. I judge a good Mexican restaurant by their chile Verde.

I learned to make this dish by trial and error and mimicking, as much as I can, the chile Verde of my favorite Mexican restaurant, Leo's in Inglewood, California. A family run business since 1940--so you know it has to be good.

Prep. Time: about 30 mins.

Cook time: Simmer at least an hour, the longer the better.

Ingredients:

I-Pork tenderloin.

1-Lime average size.

1-can of Ortega whole chilies. (small can about 3 to 6 oz. size)

1-can of green enchilada sauce (16 oz size)

1-can of Hernandez Verde salsa (or similar brand, small 5 oz size)

Flour to drag cubed pork through before browning meat.

1-small shallot

3-cloves of garlic

1/2 teaspoon of onion powder

1/2 teaspoon of chili powder

1/2 teaspoon of paprika

salt and pepper

1/4 cup of vegetable oil.

Directions:

Take pork tenderloin out of wrapper. Cut pork into bite sized cubes. Place cubed meat into large bowl. Cut lime and squeeze juice onto cubed pork. Add salt and pepper. Let pork marinate for 15-20 minutes in lime juice, salt and pepper.

While meat is marinating, use a large soup pot to add the green chili enchilada sauce, Ortega chilies (whole do not dice) and the Verde salsa. Put on low heat and simmer uncovered.

Chop shallot and garlic. Sauté in oil for a few seconds. Leave shallot and garlic in pan. Turn down or off heat. Burned garlic is not good. Drag cubed pork through flour. Brown pork in oil in same pan as shallot and garlic. Add paprika, onion and chili powder. Cook until pork is browned. Add salt and pepper. Drain oil and add meat to green sauce in the large soup pot that has been simmering.

Simmer on low heat for an hour or more.

Serve with Spanish rice and fresh flour tortillas.

Hot chili Verde is good with condiments like fresh chopped avocado, cilantro and sour cream.

LEFTOVER IDEAS:

-CHILI VERDE OMELET

-CHILI VERDE BURRITOS.

Chili Verde is one of those dishes that tastes even better the next day!

  • Calories20.7
  • Total Fat0.6 g
  • Saturated Fat0.0 g
  • Polyunsaturated Fat0.0 g
  • Monounsaturated Fat0.0 g
  • Cholesterol0.0 mg
  • Sodium0.0 mg
  • Potassium0.0 mg
  • Total Carbohydrate2.7 g
  • Dietary Fiber0.7 g
  • Sugars0.0 g
  • Protein1.2 g
  • Vitamin A0.0 %
  • Vitamin B-120.0 %
  • Vitamin B-60.0 %
  • Vitamin C0.0 %
  • Vitamin D0.0 %
  • Vitamin E0.0 %
  • Calcium0.0 %
  • Copper0.0 %
  • Folate0.0 %
  • Iron0.0 %
  • Magnesium0.0 %
  • Manganese0.0 %
  • Niacin0.0 %
  • Pantothenic Acid0.0 %
  • Phosphorus0.0 %
  • Riboflavin0.0 %
  • Selenium0.0 %
  • Thiamin0.0 %
  • Zinc0.0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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