GotGarlic
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Pork Chile Verde (Spicy Mexican Pork Stew)
4 pounds bone-in pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
2 tsp. salt
1 tsp. freshly 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 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 (or 2 cups prepared salsa verde)
1 tbsp. dried oregano
2 tsp. ground cumin
1 tsp. ground coriander
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups pork broth (see step 1)
Sour cream and Monterey Jack cheese, for serving
Place the bone and trimmings in a medium saucepan and cover with 5 cups water. Bring to a boil, reduce heat to low, and simmer for two hours.
In a large bowl, season pork meat with salt and pepper and sprinkle with flour. Toss to coat. In a 5.5-quart or larger Dutch oven, heat oil over medium-high heat and brown pork cubes on all sides, in batches. Remove to a medium bowl and set aside.
Discard all but 2 tbsp. fat and add the onions and bell peppers to the pot. Saute over medium heat, stirring occasionally, till softened, about 5 minutes. Add the Anaheim or poblano chiles and jalapenos and sauté for 5 minutes. Add garlic and cook another minute.
Add tomatillos or salsa verde, oregano, cumin, coriander and bay leaves to the pot. Add pork and combine thoroughly. Add pork broth, bring to a boil, and reduce to a simmer. Cook for 2-3 hours uncovered until the pork is fork-tender.
Stir in chopped cilantro. Adjust seasoning to taste. Serve over rice or use chile verde to fill enchiladas or tacos. Garnish with sour cream and Monterey Jack cheese.
4 pounds bone-in pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
2 tsp. salt
1 tsp. freshly 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 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 (or 2 cups prepared salsa verde)
1 tbsp. dried oregano
2 tsp. ground cumin
1 tsp. ground coriander
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups pork broth (see step 1)
Sour cream and Monterey Jack cheese, for serving
Place the bone and trimmings in a medium saucepan and cover with 5 cups water. Bring to a boil, reduce heat to low, and simmer for two hours.
In a large bowl, season pork meat with salt and pepper and sprinkle with flour. Toss to coat. In a 5.5-quart or larger Dutch oven, heat oil over medium-high heat and brown pork cubes on all sides, in batches. Remove to a medium bowl and set aside.
Discard all but 2 tbsp. fat and add the onions and bell peppers to the pot. Saute over medium heat, stirring occasionally, till softened, about 5 minutes. Add the Anaheim or poblano chiles and jalapenos and sauté for 5 minutes. Add garlic and cook another minute.
Add tomatillos or salsa verde, oregano, cumin, coriander and bay leaves to the pot. Add pork and combine thoroughly. Add pork broth, bring to a boil, and reduce to a simmer. Cook for 2-3 hours uncovered until the pork is fork-tender.
Stir in chopped cilantro. Adjust seasoning to taste. Serve over rice or use chile verde to fill enchiladas or tacos. Garnish with sour cream and Monterey Jack cheese.