Pork Chile Verde

 

Prep Time: 30 min
Cook Time: 3 hr 0 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

  • 4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • Flour for dredging
  • 1/4 cup  vegetable oil
  • 3 yellow onions
  • 2  peppers, cut into 1-inch cubes
  • 2 Anaheim or 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 pounds tomatillos, roasted, peeled and chopped
  • 1 tablespoon dried  oregano
  • 2 teaspoons ground cumin
  • 2 tablespoons  coriander
  • 2  bay leaves
  • 1 bunch cilantro leaves, cleaned and chopped
  • 4 cups chicken stock
  • 1 tsp Tabasco sauce


Directions

  1. 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.
  2. 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.
  3. Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

Recipe by The Food Network