does anyone have a receipt for Chile verta?

Answer 1

Chile Verde

3 tablespoons vegetable oil
1 cup chopped onions
3 cloves garlic, finely chopped
3 pounds pork tenderloin - cut into 1/2 inch cubes
1/4 cup all-purpose flour
2 (14.5 ounce) cans recipe-ready diced tomatoes, undrained
2 (7 ounce) cans ORTEGA® Diced Green Chiles
3/4 cup chicken broth
1/2 teaspoon salt

HEAT vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add pork and flour; cook, stirring frequently, for 3 to 5 minutes or until pork is no longer pink.
ADD tomatoes with juice, chiles, broth and salt. Bring to a boil. Reduce heat to medium-low; cover partially. Cook, stirring occasionally, for 15 to 20 minutes or until sauce is thickened.

Answer 2

This is not Chile Verde, if you miss spelled and need that recipe re-ask and I have that too.

Sauce Verte/ Green Sauce

1/2 cup Green onion tops or Chives
1/2 cup Spinach, uncooked
1/2 cup Green pepper
2 tbsp. Lemon juice
1/4 cup Parsley
1 cup Mayonnaise


Chop the vegetables coarsely and put in blender with lemon juice. Cover and blend until it turns into a chunky sauce with small and larger, bite size pieces. Add the mayonnaise and blend.

If you don't have a blender, chop the ingredients very finely and blend them into the mayonnaise with the lemon juice, crushing them as much as possible to give color to the sauce.

Answer 3

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