|Pork Chile Verde|
- 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
- 1 green bell peppers, cut into 1-inch cubes
- 2 Anaheim chiles, roasted and skin removed, cut into 1-inch cubes
- 2 Poblano chiles, roasted and skin removed, 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 crushed
- 2 bay leaves
- 1 bunch cilantro leaves, cleaned and chopped (about 1.5 cups)
- 4 cups chicken stock
(Roasting Tomatillos and peppers can be done while pork is being trimmed and browned)
1. Husk and rinse tomatillos and place in oven safe roasting pan with Anaheim and Poblano chiles. Roast at 400 degrees for 30 minutes. Turning every 15 minutes.
2. Remove tomatillos when skins have browned but fluid does not leak out too much. Let chiles roast for another 10-15 minutes. Let everything cool before removing pepper skins.
3. Season the pork meat generously with salt and pepper, lightly flour.
4. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides.
5. Lift pork out of pan and place in a wide soup pot.
6. Place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. 7. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
8. 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.
9. Cook for 2-3 hours covered on low or until the pork is fork tender, stir and scrape the bottom of the pot every 30 min to keep bottom from burning.
10. Adjust the seasoning to taste with salt and pepper. Garnish with Sour cream and serve with red rice or corn tortillas.