Mom and Tanna loving life at Van Duzer winery this past summer.
The cool thing about Tanna is that she is as talented at home as she is at work. Although, we won't tell her boss that she recommends serving her chile verde with cerveza, specifically BUD LIGHT, not Van Duzer wines.
This is one of my cool and calm Uncle Tommy Max's favorites, he eats it with a side of flour tortillas. Here it is, the much awaited Pork Green Chile recipe.
the ingredients. ready for cooking. shameless Van Duzer product placement.
chile verde, finished.
CHILE VERDE
1-2 lbs. pork (whatever's cheapest), fat removed and cubed
1 onion, chopped
2 anaheim peppers, chopped
1 jalapeno, fresh, chopped
3 cans of Rotel tomatoes (this is key, Rotel's are unparalleled by any other brand)
1 small can diced green chiles
additional roasted poblano peppers if available
salt and pepper to taste
5 cloves garlic, peeled and chopped
1 tsp. ground cumin
Olive oil
Beer (bud light or yellow beer if you choose to use)
Flour or corn starch
Brown the pork in a couple tablespoons of olive oil with chopped onion, jalapeno, anaheim chiles, garlic, salt, pepper and cumin. After this is browned and tender, add the cans of Rotel. Add one small can of diced green chiles, any brand. Then fill the Rotel cans with water and put about 2-3 cans of water or chicken broth in the pot. You can also throw in a can of beer. Make a slurry with flour or corn starch. Keep cooking down, say all afternoon, adding spices and liquid until you have the consistency and flavor you want.
This is typically eaten in our family as a “smother” for a good homemade burrito. But cool and calm Uncle Tom likes to eat as a soup with a flour tortilla on the side for dipping! This can be made as hot as you want. This can also be made with chicken.
Serve with cerveza! Muy picante!
