Mexican Chile Verde Recipe
Ingredients
| Jalapeno | 12 , peeled | |
| 3 pounds pork loin or tenderloin, cut into 1/2 inch cubes | ||
| Garlic | 6 Clove (5gm), crushed | |
| 1 cube beef bouillon | ||
| Cumin | 1/2 Teaspoon | |
| Beer | 1 Bottle (1l) | |
| 3 inch strip orange peel | ||
| Salt | 1 Teaspoon | |
| Avocado slices and sour cream for garnish | ||
Directions
Presoak a clay pot, top and bottom, in water for 15 minutes.
If fresh peppers are used, remove the seeds and chop into 1/4 inch dice.
Crush the bouillon cube with the garlic.
Mix all the ingredients together, except the garnish, and place in the pot.
Place the covered pot in a cold oven.
Set the temperature at 450 degrees.
Cook for 90 minutes.
If fresh peppers are used, remove the seeds and chop into 1/4 inch dice.
Crush the bouillon cube with the garlic.
Mix all the ingredients together, except the garnish, and place in the pot.
Place the covered pot in a cold oven.
Set the temperature at 450 degrees.
Cook for 90 minutes.
Chef
