My mom's chile verde:
Cut up pork. Put it in a pan and start sautéing it. Add some oregano (1-2 Tbsp.) and some garlic salt ("not too much, you don't want it to be salty). Add onion (more vagueness about quantity and whether it should be chopped or sliced). Open a 14.5 oz. can of tomatoes. Mom uses diced tomatoes, I'll probably use whole. If the meat/onion mixture gets too dry add some juice. Put the strained tomatoes in. Mom doesn't use all of them and she doesn't like the meat mixture to be too juicy. It should be moist but not contain a lot of juice. After that, add a small can of diced green chiles. Warm the chiles in the mixture and serve with tortillas.
All of this made me curious about an authentic chile verde recipe but I have to say, her recipe is darned good.
Wow...just a cursory search and it's evident that this is nothing like chile verde. Like, embarrassingly not like it. Still, it is delicious.
Cut up pork. Put it in a pan and start sautéing it. Add some oregano (1-2 Tbsp.) and some garlic salt ("not too much, you don't want it to be salty). Add onion (more vagueness about quantity and whether it should be chopped or sliced). Open a 14.5 oz. can of tomatoes. Mom uses diced tomatoes, I'll probably use whole. If the meat/onion mixture gets too dry add some juice. Put the strained tomatoes in. Mom doesn't use all of them and she doesn't like the meat mixture to be too juicy. It should be moist but not contain a lot of juice. After that, add a small can of diced green chiles. Warm the chiles in the mixture and serve with tortillas.
All of this made me curious about an authentic chile verde recipe but I have to say, her recipe is darned good.
Wow...just a cursory search and it's evident that this is nothing like chile verde. Like, embarrassingly not like it. Still, it is delicious.