Pork Chili Verde


  • 4 - 5 lbs pounds pork loin, cut into 2-inch cubes
  • 1 teaspoon salt (or to taste)
  • 1/2 to 1 teaspoon freshly ground black pepper
  • 1/4 to 1/3 cup flour
  • 1/4 cup canola oil
  • 3 onions, chopped (Texas sweet onions ok)
  • 2 green bell peppers roughly chopped
  • 4 Hatch chilies (roasted and skinned) (must be Hatch)
  • 3 jalapenos, seeded and chopped
  • 3 garlic cloves chopped
  • 1 1/2 to 2 lbs pounds tomatillos, just peel off the husk and then quarter and put in blender process so still chunky
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 Tbsp coriander, ground stuff okay
  • 2 bay leaves
  • 1 bunch cilantro, chopped
  • 4 cups chicken stock
  • 2 avocados
  • 1 pint Mexican crema (or sour cream if you must)
  1. Add salt and pepper to flour, about 1/4 to 1/3 cup or so. Put the pork into the flour and coat lightly.
  2. Heat oil, and brown the pork on all sides. Remove from pan and put into a Dutch oven.
  3. Drain the oil from the frying pan and add the onions and peppers, cooking until onions are translucent, 5 mins or so.
  4. Add the hatch chilies and garlic and cook 2-3 mins. Pur this mixture into the Dutch oven, add the spices, cilantro and chicken stock. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally for 2 hrs or so, until the pork is tender.
  5. Serve over rice and top with avocado slices and crema.
  6. Yield: 6 to 8 servings

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