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Ingredientes
- 3 lb Boneless pork roast
- 48 ounce Tomatillos, liquid removed & crushed
- 16 ounce Green chiles, minced (Ortega mild green)
- 5 x Garlic cloves, crushed
- 1 lrg Onion, minced
- 3/4 c. ,Water Salt Pepper
Direcciones
- Optional - your favorite fresh green chiles, minced or possibly sliced. Cilantro if desired it.
- Slice up the pork and trim away most of the fat. Dice both the lean meat and the fat into 1/2-inch cubes; set the diced fat aside.
- In a heavy pot over a warm flame, cook the lean pork with the water, stirring till the water is gone and the meat begins to brown. Add in onion & garlic, and stir constantly till the onion becomes transparent.
- Reduce heat to a simmer and add in tomatillos & canned chilis (be*sure* to drain the tomatillos before crushing; the water they are packed in is too salty).
- Cover the pot and simmer slowly for about an hour, stirring occasionally to prevent sticking.
- Meanwhile, render the diced pork fat into cracklings by sauteeing in a skillet over medium heat till the pcs are brown and crispy. Drain and salt the cracklings and set aside; save the lard for any other dish where you want some high-quality cholesterol stuff.
- After an hour the chile verde should be pretty juicy but not watery. Add in a little water if it's too dry. Add in salt & pepper to taste, and if you want it hotter, add in your fresh chiles now. Cover and simmer again for at least half an hour. The longer the better.
- To serve, sprinkle with minced cilantro (if used) and the cracklings.
- Serve with Spanish rice, tortillas, black beans, and ice-cool beer.
- Serves6 or possibly 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 74 | 28% |
| Total Fat 8.3g | 10% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 305mg | 13% |
| Potassium 1111mg | 32% |
| Total Carbs 14.66g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 7.42g | 5% |
| Protein 34.21g | 55% |
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