Pork Chili Verde For Hatch Chili SeasonFrom skystone 6 years ago
- 4 - 5 lbs pounds pork butt or shoulder or loin, cut into 2-inch cubes shopping list
- 1 teaspoon salt (or to taste) shopping list
- 1/2 to 1 teaspoon freshly ground black pepper shopping list
- 1/4 to 1/3 cup flour shopping list
- 1/4 cup canola oil shopping list
- 3 onions, chopped (Texas sweet onions ok) shopping list
- 2 green bell peppers roughly chopped shopping list
- 4 Hatch chilies (roasted and skinned) or equivalent of canned Hatch chilies (must be Hatch) shopping list
- 3 jalapenos, seeded and chopped shopping list
- 3 garlic cloves chopped shopping list
- 1 1/2 to 2 lbs pounds tomatillos, just peel off the husk and then quarter and put in blender process so still chunky shopping list
- 1 tablespoon dried oregano shopping list
- 2 teaspoons ground cumin shopping list
- 1 Tbsp coriander, ground stuff okay shopping list
- 2 bay leaves shopping list
- 1 bunch cilantro, chopped shopping list
- 4 cups chicken stock shopping list
- 2 avocados shopping list
- 1 pint Mexican crema (or sour cream if you must) shopping list
How to make it
- Add salt and pepper to flour, about 1/4 to 1/3 cup or so. Put the pork into the flour and coat lightly.
- Heat oil, and brown the pork on all sides. Remove from pan and put into a Dutch oven.
- Drain the oil from the frying pan and add the onions and peppers, cooking until onions are translucent, 5 mins or so.
- Add the hatch chilies and garlic and cook 2-3 mins. Pur this mixture into the Dutch oven, add the spices, cilantro and chicken stock. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally for 2 hrs or so, until the pork is tender.
- Serve over rice and top with avocado slices and crema.
- Yield: 6 to 8 servings
The Cookskystone Boerne, TX
The Rating4 people
Hi there... the rest of my family is not really big on heat, but I'd like to give it a try. I especially like that this is made with pork and tomatillos.
What I'd like to know is where the Hatch Chili falls on the Scoville Scale? I mean, i...morewindy1950 in Flint loved it
Oh my Lord! I do believe I will love this! Thanks for sharing
danadooley in Singapore loved it
Another Hatch Chile fan here. This sounds very tasty. Nice recipe!!! Jimjimrug1 in Peoria loved it
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