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Chile Verde
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5 Lbs. | pork butt, shoulder,cubed |
2 Large cans | Tomatillos |
2 | Garlic cloves |
1-2 | JalapeƱos |
Salt | |
pepper to taste | |
Feeds 4-6 people Brown meat in pan on med-high heat till juices from meat have almost evaporated. Drain remaining juice. Sprinkle salt over meat. Boil jalapenos until tender. Cut off tops and place in blender with tomatillos and garlic, then blend. Put meat in crockpot and pour tomatillo mixture over meat. Cover and let simmer in crockpot until meat is semi tender. For large group, approximately 15-25 people: | |
15-25 Lbs. | meat |
2 | JalapeƱos |
4 Large cans | tomatillos |
5 | Garlic cloves |
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