Phase 1 Chile Verde

iVillage Member
Registered: 11-18-2003
Phase 1 Chile Verde
3
Tue, 02-01-2005 - 12:31pm

INGREDIENTS:

  • 1-1/2 pounds cubed pork tenderloin
  • 1 tablespoon vegetable oil
  • 1/2 large yellow onions
  • 1-1/2 cloves garlic, minced
  • 3/4 teaspoon sea salt
  • freshly ground pepper, to taste
  • 1 teaspoon ground cumin
  • 4 cups chicken broth
  • 2 fresh poblano chile peppers, seeded and chopped
  • 1 fresh jalapeno peppers, seeded and chopped
  • 1 yellow bell peppers, seeded and chopped
  • 1 green bell peppers, seeded and chopped
  • 1 15 oz can black beans
  • 1 pound fresh tomatillos, husks removed
  • 1/4 bunch cilantro leaves, coarsely chopped



DIRECTIONS:


  1. In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
  2. Stir in bell peppers. Puree the tomatillos, poblanos, jalapenos and cilantro in a food processor, and add them to the pot. Cook an additional 30 to 45 minutes.

Serve over brown rice.


Aimee Mom to Marah Jade (5) and Quinlan (22 months)
iVillage Member
Registered: 04-01-2004
Tue, 02-01-2005 - 1:43pm
This sounds like a great chili variation.
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iVillage Member
Registered: 11-18-2003
Tue, 02-01-2005 - 2:14pm
It is spicy as it is written. To reduce the spice you can leave out the poblanos and just use two jalapenos (what I do) or use one jalapeno and a green bell pepper.

Aimee Mom to Marah Jade (5) and Quinlan (22 months)
iVillage Member
Registered: 04-01-2004
Tue, 02-01-2005 - 2:47pm
I think I'll do the same thing.
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