Chile Verde

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Nutrition per serving    (USDA % daily values)
CAL
540
FAT
99%
CHOL
73%
SOD
17%

Comments

I had a chili party with three different types. This was by far the favorite. I doubled up the recipe and still didn't have enough because they loved it so much.
Kandice Marrero   •  15 Jan   •  Report
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Ingredients for 8 servings

1 1/2 pounds tomatillos

5 garlic cloves, not peeled

2 jalapenos, seeds and ribs removed, chopped

2 Anaheim or Poblano chiles (optional)

1 bunch cilantro leaves, cleaned and chopped

3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes

Salt

Freshly ground black pepper

Olive oil

2 yellow onions, chopped

3 garlic cloves, peeled and finely chopped

2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano

2 1/2 cups chicken stock

Pinch of ground cloves

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