Monday, January 9, 2012

Pork Chile Verde

Serve with Mexican rice and red + green pepper + onion stir fry.

  • 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 vegetable oil
  • 3 yellow onions
  • 6 cloves of garlic, minced
  • 2 green bell peppers, cut into 1-inch cubes
  • 2 Anaheim or Poblano chiles, cut into 1-inch cubes
  • 2-3 Jalapeños, seeds removed and finely chopped
  • 1 1/2 Tomatillos, roasted, peeled and chopped
  • 1 teaspoon 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 cup chicken stock
  • 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 the 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 sautéed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with chicken stock and bring up to a boil and reduce to slight simmer. Cook 2-3 hours uncovered or until the pork is fork tender.
  • Adjust the seasoning to taste with salt and pepper. Serve with rice.

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