Ingredients
- 2lbs (1kg) pork butt (shoulder) or 'country style ribs'
- 1 tbsp bacon fat or cooking oil
- 2 medium onions
- 4 cloves of garlic
- 1 tbsp plain flour
- 8oz (240ml) canned diced green chile
- 4oz diced jalapenos (vary this for more/less heat, 4oz is pretty mild)
- 1 14oz can, (3/4 pint) beef stock
- 2 tsp dried oregano
- 2 tsp celery salt
- 2 bay leaves
- salt and black pepper
Description
New Mexico Chile Verde Recipe. This Recipe Is Adapted From One I Found In A Plastic-bound New Mexico Cookbook I Picked Up In Santa Fe…
Nibbledish
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