Monday, January 1, 2001

Chile Verde

This recipe was adapted from a recipe. It's fabulous!

4 pounds pork should or butt trimmed of fat, and cut into 2 inch pieces
2 teaspoons salt
1 teaspoon pepper
Flour for dredging
1/4 cup vegetable oil
3 yellow onions, chopped
2 green bell peppers, chopped into 1 inch cubes
2-3 jalapeno peppers, seeded and finely chopped
3 garlic cloves, chopped
1 1/2 pounds tomatillos, roasted, peeled and chopped
1 TB dried oregano
2 teaspoons cumin
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups 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 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.

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