Pork Chile Verde
From luisascatering 15 years agoIngredients
- 4 pounds natural pork butt/shoulder, trimmed of fat and cut into 2-inch cubes shopping list
- 2 teaspoons kosher salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- flour for dredging shopping list
- 1/4 cup oil shopping list
- 3 sweet yellow onions shopping list
- 2 green bell peppers, cut into 1-inch cubes shopping list
- 2 Anaheim or poblano chiles, cut into 1-inch cubes shopping list
- 2-3 jalapenos, seeds removed, and finely chopped shopping list
- 6 garlic cloves, peeled and finely chopped shopping list
- 1 1/2 pounds tomatillos, roasted, peeled and chopped shopping list
- 1 tablespoon dried oregano shopping list
- 2 tablespoons ground cumin shopping list
- 2 teaspoons ground coriander shopping list
- 2 dried turkish bay leaves shopping list
- 1 bunch cilantro leaves, cleaned and chopped shopping list
- 4 cups chicken stock (preferably homemade) shopping list
How to make it
- 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 a little bit of the excess 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 roasted 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.
- I like to serve my pork chile verde in a fresh, warm flour tortilla: Place chunks of pork in tortilla, roll up, ladle chile verde sauce over. Homemade refried organic black beans topped with sharp white cheddar, side of sour cream and garnished with fresh cilantro sprigs :-)
The Rating
Reviewed by 14 people-
I agree on the art of slow cooking I love the way the house fills with the aromas, and pork is an all time favorite slow cooker the longer you cook pork the more flavors infuse into the meat, I have a slow cook French chicken and white bean I will di...more
rescue_ranger in New Baltimore loved it -
wonderful recipe high5 thanks
momo_55grandma in Mountianview loved it -
FANTASTIC RECIPE SLOW IS ALWAYS THE WAY ESP TO TENDERNESS OF THE MEAT YUMMMMMMM
FIVE PLUS
TINKminitindel in THE HEART OF THE WINE COUNTRY loved it
Reviews & Comments 13
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