Description

A green chile sauce for burrito’s or taco’s. This recipe can be made with or without pork. If made without pork, it can be added to burritos made with sweet pork.

Ingredients

Ingredients:
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· ½ medium-large onion
· 3 Tbsp olive oil
· 1 medium green pepper
· 6 to 8 tomatillas
· 2 garlic cloves (minced)
· 1 can (14 oz. ) Mexican style tomatoes
· 1 can (4 oz. ) green chilies
· 1/4 cup chopped cilantro
· 1 Tbsp brown sugar
· ½ tsp cumin
· 1/8 cup lime juice
· 1 cube beef bullion
· 1 small can mushrooms (drained)
· 1½ to 2 lbs. pork loin or roast, cubed (optional)

Directions

Directions:

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1. If adding pork to the chile-verde, sear the pork in a hot oiled pan before adding to the verde sauce.

2. Sauté the peppers, tomatillas, garlic, and onion (add oil as needed).

3. Combine all ingredients and cook/simmer in a large pan or crock-pot (large pan or crock-pot on high cook 3 hrs, crock-pot on low simmer 6 hrs).

4. Cooked pork or other substitute may be added to the sauce near the end of cooking if desired. The sauce can be made a day in advance if kept refrigerated. It also freezes well.

5. If making burritos, rice and beans are cooked separately. Add rice, beans, cheese and chile-verde to fresh tortilla shells (to make burritos or chimichangas). For smothered burritos, top with more cheese, chile-verde sauce, and sour cream (if desired). Mexican Pico on the side finishes off the dish.