Pork Chile Verde
- Reviews 1
Ready In: 3 hrs 30 mins
Serves: 6-8
Ingredients
- 4 lbs pork butt or 4 lbs pork shoulder, trimmed of fat and cut into 2-inch cubes
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- flour (for dredging)
- 1⁄4 cup vegetable oil
- 3 yellow onions
- 2 green bell peppers, cut into 1-inch cubes
- 2 anaheim chilies or 2 poblano chiles, cut into 1-inch cubes
- 2 -3 jalapenos, seeds removed, and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 1 1⁄2 lbs tomatillos, roasted, peeled and chopped
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 tablespoons coriander seeds, crushed and soaked in a amount of water
- 2 bay leaves
- 1 bunch cilantro leaf, cleaned and chopped
- 4 cups chicken stock
Directions
- Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of 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 the chiles and cook an 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.
- Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off