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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Flavorful chile verde with a myriad of roasted vegetables. Roasting deepens the flavors and creates a pleasing complexity ; and Mr. Meat n potatoes loved it!! Served with homemade cornbread. Ingredients:
1 cup leftover pork roast, roughly cubed |
herdez (green)chile verte sauce 1/3 cup |
chicken broth or water or veggie broth--about 2 cups |
1 med. onion |
2 cloves garlic |
ortega green chiles (little cans) (fresh anaheim would be yummier) |
1 cup cauliflower-sliced |
1 yam |
2 small potatoes |
2 large carrots-sliced and cut to fit on baking sheet |
chile con limon powder |
Directions:
1. Preheat oven at 375 . Spray pam on baking sheet. Prep the veggies by cutting into flattish forms to have contact with baking sheet. Lightly spray pam on top of oven-ready veggies, and sprinkle with chile powder of choice. Cover with aluminum foil . Check in 15 minutes, when lightly brown on bottoms, flip over and continue to roast for about 10 minutes.
2. Next, cut up the roast. Dice the onion, and saute it in a 10 inch saucepan. Chop up 2 cloves garlic , Add the meat, and a can of green chiles (Ortega anaheim). Add the green chile salsa and enough chicken broth to make it look a bit soupy. Bring to a boil, and simmer for 5 to 10 minutes.
3. While the above is simmering, cut up the roasted veggies into about 1 inch chunks, place into a 2 qt casserole or similar oven safe pot. Reduce the oven temp to 360 . Pour the greenchile pork mixture into the casserole, and stir the veggies together with the rest. Cover, and bake about an hour , when it is simmering in the oven.
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