BISTEC GUISADO CON PAPAS RECIPES

Name: Puerco Con Chile Verde
Cook time: 30 min
Total time: 2 h 45 min
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 3 pounds pork butt, cubed (with fat); 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon lemon pepper; 1/4 teaspoon ground oregano; 4 cloves garlic, minced; 3 cups Salsa Verde, recipe follows; 1/2 cup fresh cilantro, chopped; 1/2 teaspoon ground cumin; 2 small cans green chiles, minced; 1 large yellow onion, chopped; 12 tomatillos, husks removed; 4 cloves garlicu00A0; 2 jalapenos, stemmedu00A0; 1 serrano pepper, stemmedu00A0; 1 small yellow onion, choppedu00A0; 1/4 cup fresh cilantro, finely choppedu00A0; 1 teaspoon salt

PUERCO CON CHILE VERDE RECIPE - FOOD NETWORK

Puerco Con Chile Verde Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 2 hours 45 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

3 pounds pork butt, cubed (with fat)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon lemon pepper
1/4 teaspoon ground oregano
4 cloves garlic, minced
3 cups Salsa Verde, recipe follows
1/2 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
2 small cans green chiles, minced
1 large yellow onion, chopped
12 tomatillos, husks removed
4 cloves garlic
2 jalapenos, stemmed
1 serrano pepper, stemmed
1 small yellow onion, chopped
1/4 cup fresh cilantro, finely chopped
1 teaspoon salt

Steps:

In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

PUERCO CON CHILE VERDE RECIPE - FOOD NETWORK

Puerco Con Chile Verde Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 2 hours 45 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

3 pounds pork butt, cubed (with fat)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon lemon pepper
1/4 teaspoon ground oregano
4 cloves garlic, minced
3 cups Salsa Verde, recipe follows
1/2 cup fresh cilantro, chopped
1/2 teaspoon ground cumin
2 small cans green chiles, minced
1 large yellow onion, chopped
12 tomatillos, husks removed
4 cloves garlic
2 jalapenos, stemmed
1 serrano pepper, stemmed
1 small yellow onion, chopped
1/4 cup fresh cilantro, finely chopped
1 teaspoon salt

Steps:

In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

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