Chile Verde De Puerco

Submitted by kymgerberich

"Another variation on a theme."

 

• Ready In: 3hrs
• Ingredients: 17
• Serves: 8

ingredients

• 3 lbs boneless pork shoulder, cut into 1 1/2-inch pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 -6 tablespoons all-purpose flour
• 5 tablespoons vegetable oil, divided use
• 2 large onions, diced
• 8 garlic cloves, crushed
• 2 lbs tomatillos, husked, cored and quartered
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 cinnamon stick
• 1 (12 ounce) can beer
• 1 (14 1/2 ounce) can chicken broth
• 6 poblano chiles, halved, seeded, sliced into 1/2-inch strips
• 2 yellow bell peppers, seeded and cut into 1-inch squares
• 3⁄4 cup cilantro, chopped
• 2 teaspoons orange zest, grated

directions

1. Season pork with salt and pepper; dust with flour.
2. Heat 4 tbsp oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned.
3. Heat remaining tbsp in pot. Add onion, sauté 3 to 4 minutes, until soft, stir in garlic and sauté 1 minute more. Add tomatillos, cumin, oregano, cinnamon and pork. Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hours, stirring occasionally.
4. Add chilies and yellow pepper, simmer partially covered for 30 to 45 minutes more, until chilies are tender. Discard cinnamon stick. Stir in cilantro and orange zest.