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Since today is Mexican Independence Day, I thought I'd share one of my favorite Mexican dishes.

Chile verde is comfort food in our house. My husband loves it and I think it's the reason he married me (small joke). It's the first dish I ever cooked for him and one I like to occasionally surprise him with. This is a pork dish and I don't cook pork very often. Ya'll know I'm a lean meat person tracking macros; but, I do believe in moderation. Let's get to it:


3 lbs pork (roast stew style or cut in chunks)

9-10 tomatillos

8-12 serranos (adjust to preferred spice level)

2 garlic cloves

2 tbsp Chicken Bouillon


Garlic Salt & Pepper to taste



Salsa - Peel and rinse tomatillos. Remove stem from serranos and rinse. Add tomatillos and serrano peppers to a stock pot with water. Bring to a boil. Remove from heat when tender - 10 minute-ish. Let cool 10-15 minutes. Transfer tomatillos and serranos to a blender. Add about a cup of the water from the pot, 2 peeled garlic cloves and 1 spoonful of bouillon or salt to taste. Blend and set aside. Reserve another cup of water from the pot in case it's needed later.

Pork - In large pan heat about a tablespoon of olive oil over medium heat. Add pork. Lightly season with garlic salt and pepper. Cook until pork juices reduce (about 10 minutes). Add salsa verde and another spoonful of Knorr. Mix and bring to a boil. At this point, do a taste test. If more salt is needed add salt or another dash of bouillon. If more liquid is needed or you prefer a watery chile verde, add a few tablespoons of the water reserved from the pot. Cover and reduce heat. Cook for 25-30 minutes stirring occasionally.

We like to pair chile verde with rice. Click here for my basic chicken flavored rice. Warm flour tortillas are also recommended. That's the comfort part.


Xx Dee


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