1 December, 2022
Pork Chili Verde
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Pork Chili Verde
Tender pork chunks in a green chili sauce. Don't chose a lean cut of pork. Fat is your friend! Trust me.
Servings: 8 people
Ingredients
- 1 3-pound boneless pork shoulder roast
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 1/2 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 4 fresh poblano or anaheim peppers
- 3 fresh jalapeno peppers
- 2 pounds tomatillos, husks removed
- 4 cloves garlic
- 1 small bunch fresh cilantro
- 2 potatoes, peeled and diced (optional)
Instructions
- Trim most fat off pork and cut into 1-inch cubes.
- Season meat with salt and pepper.
- Heat a large stock pot over high heat. Add oil and brown pork on all sides in batches. You may need additional oil.
- Add the onion and saute until tender.
- Stir in the cumin and oregano. Add the chicken broth and simmer slowly for an hour or two or until meat is tender.
- While pork is simmering, wash poblanos, jalapenos, and tomatillos. Slice in half and place on a large cookie sheet, skin side up. Seed the peppers and remove the white membranes. Do not seed the tomatillos. Add the unpeeled cloves of garlic as well.
- Broil for 7-10 minutes or until browned. Remove from the oven and allow peppers to steam in a plastic bag for 5 or more minutes. When cool enough to handle, peel the skin off the peppers and garlic.
- Add the peppers, garlic, tomatillos and cilantro to a blender and puree. Add to the pork mixture.
- Add the diced potatoes and mix well. Continue to simmer for an additional 20 minutes or until the potatoes are tender. (Many recipes do not call for potatoes. The Chile Verde we have enjoyed in the Latino area of Saint Paul includes potatoes.)
- Adjust salt and pepper to taste and serve with warm tortillas.