Pork Chile Verde
- Ready In:
- 2hrs 45mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 20 -25 tomatillos
- 2 serrano peppers
- 2 pasilla chiles
- 1 anaheim chili
- 1 onion, chunked
- 1⁄2 bunch cilantro
- 3 -4 chopped garlic cloves
- 1 1⁄2 tablespoons ground cumin
- 1⁄2 teaspoon cayenne powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 -5 lbs pork shoulder
- 1 (10 1/2 ounce) can chicken stock
- 2 tablespoons extra virgin olive oil
directions
- Husk and remove stems and rinse tomatillos.
- Remove stems and rinse all peppers and slice in half. Depending on your taste you can either leave the seeds in or take them out.
- Boil tomatillos and peppers together until the tomatillos are a light yellow and are soft to the touch. Don't over cook. You don't want the tomatillos to break open.
- I use a ladle to pull out the tomatillos and peppers.
- Place them in a blender.
- Roughly chop cilantro leaves and add them to the blender. Blend well.
- I leave the peppers in the blender while I brown the pork in the pot that I will simmer everything inches.
- Brown chunked pork in olive oil and all the seasonings. Add onion. Add the garlic last so it doesn't burn.
- Combine blended peppers with with pork and chicken stock. Simmer on low for 2 hours.
- This is how I freeze it. I find it is best to freeze the chile verde in a flat surface, like a 9x13 pan. Spray with Pam first.cover and freeze. When completely frozen take out and you can cut to any size to fit your families needs. I take the cut sections and seal them into our foodsaver bags.
- To reheat place sections in to a pan on low and bring to a simmer. Then enjoy.
- You and even put the sections into a crock pot set on low and enjoy after a day of work.
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RECIPE SUBMITTED BY
I'm a Wife to my wonderful husband Ken and we have three beautiful children. Two boys and my youngest is a girl. I have always loved to cook and bake.