Pork chile verde
Ingredients
4 lbs pork butt or shoulder, trimmed of fat and cut in to 2 inch cubes
2 tsp salt
1 tsp freshly ground black pepper
Flour for dredging
1/4 vegetable oil
3 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes
5-6 jalapenos, seeds removed and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 lbs tomatillos, roasted, peeled and chopped (about 16 medium sized)
remove husks, cut out stem
cut in half horizontally
toss in oil, roast face down on rimmed baking sheet 20m at 400
chop, leaving skin on
1 tbsp dried oregano
2 tsp ground cumin
2 tbsp coriander seeds, crushed and soaked in a scant amount of water (should be about 1 Tbsp dried ground)
2 bay leaves
2 bunch cilantro leaves, cleaned and chopped
4 cups chicken stock
Steps
Season the pork meat generously with salt and pepper, lightly flour it.
Heat oil ina heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides
Lift pork out of the pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of thei chiles and cook and additional 3-4 minutes, then add the garlic and cook 1-2 minutes more
Add the sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
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