Katie’s Chile Verde
Servings 2 hungry people
Ingredients
- 500 g ground (minced) pork or chicken (1lb)
- 250 g cherry tomatoes or tomatillos
- 1 green capsicum (bell pepper)
- 2 jalapeño chilli peppers + extra to serve
- 1 bunch coriander (cilantro)
- 4-6 zucchini tortillas or flour tortillas
Instructions
- Heat a large pot on a high heat.
- Add a little oil and cook pork, stirring occasionally for a few minutes or until no longer pink.
- Place cherry tomatoes in a food processor or if using tomatillos peel and discard the papery skins. Chop the capsicum (bell pepper) and add along with the jalapenos (about 8 slices if using from a jar) and the coriander (cilantro).
- Blitz until you have a smoothish puree. Season and add to the pot.
- Cover and simmer for 7-8 minutes.
- Taste and season the chile with salt and extra jalapenos if needed. Serve in bowls with the tortillas and extra jalapenos on the side.