Saturday, January 8, 2011

Pork Chili Verde

It has been forever since my last blog.  I did a lot of cooking during the holiday, but didn't get it posted. I might try to catch up eventually...however, I am not baking for a little while, trying to be good for a little bit.  Today, I got my bountiful basket and had tomatillos, and chilis. While talking to a friend it was suggested I try pork chili verde.  So here it is!!  It is delicious and pretty easy!


Pork Chile Verde
Ingredients
  • 4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes*** I didn't cut it up, I just cooked it whole, so that I could shred the meat. 
  • 2 teaspoons salt
  • 1 teaspoon 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***I did one of each!! :)
  • 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 seeds, crushed and soaked in a scant amount of water
  • 2 bay leaves
  • 1 bunch cilantro leaves, 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.

1 comment:

  1. YUM-O! Would a 3 year old and a 19 month old be able to handle it? I don't feed my kids things different from what I make for dinner so I don't want to make it for just me and the hubster. Should I just leave out the jalapenos?

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