Name: Blue Iguana Salt Lake Citys Meats – Chile Verde Recipe
Cook time: 5 h
Total time: 5 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs Pork shoulder; 2 cups Green chiles (fresh or canned); 1 cup Tomatillos (husked and quartered); 1 medium Onion (chopped); 4 cloves Garlic (minced); 1 cup Cilantro (chopped); 2 tbs Lime juice; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 1 cup Chicken broth

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Slow roasted tender pork cooked in green chiles, tomatillo and cilantro

Preheat your oven to 300°F (150°C). Rub the pork shoulder with salt, black pepper, and olive oil. Place it in a roasting pan.

Prepare the Pork

In a blender, combine the green chiles, tomatillos, onion, garlic, cilantro, lime juice, and chicken broth. Blend until smooth.

Blend the Sauce

Pour the blended sauce over the pork in the roasting pan. Cover the pan tightly with foil and roast in the preheated oven for 4 to 5 hours, or until the pork is tender and easily shredded.

Combine and Roast

Remove the pork from the oven and let it rest for about 15 minutes before shredding. Serve the shredded pork with the sauce poured over it.

Serve

Pork shoulder

Green chiles (fresh or canned)

Tomatillos (husked and quartered)

Onion (chopped)

Garlic (minced)

Cilantro (chopped)

Lime juice

Salt

Black pepper

Olive oil

Chicken broth

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Make Meats – Chile Verde Recipe in just 5h . Slow roasted tender pork cooked in green chiles, tomatillo and cilantro

Meats – Chile Verde Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions

Prepare the Pork

Blend the Sauce

Combine and Roast

Serve

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