Chile Verde

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  • 12 hatch chiles roasted
  • ½ onion rough cut (I knows how you likes it rough)
  • 2 strips of boneless country spare ribs cut into cubes
  • Chile powder to taste
  • Adobo seasoning to taste
  • Cumin to taste
  • Oregano to taste


What you first want to do is get the chiles roasted or at least softened up so they can be blended.  You can do this a number of ways.  You can put them in the oven at broil for a little bit until the skins turn black.  You can boil them in a pot of water.  I chose to put them on the grill because well…that just sounded like the thing to do.  It took about 20 minutes for them to get soft and turn the color I wanted.  Once you have them roasted, just cut the stem off, put them in a blender, add the spices to your individual liking, add like half a cup of water and hit frappe!  I mean, blend at a high rate allowing the peppers to turn into a smooth sauce.  Place the cubed spare ribs into a crock pot, and cover with the pepper sauce from the blender.  Next throw the onions on top, and cook low until the meat is fork tender.  It took mine about 7 hours but I had it low.  You can do the high setting on your crockpot if you don’t have 7 hours.  Once it is done, you can do all kinds of neat stuff.  You can put it with Spanish rice and a tortilla.  You can cut some up and put in on nachos, or in a dang quesadilla.  You can plate it with beans and an over easy eggy weg for breakfast.  Basically you can do all types of cool stuff, use your imagination.

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