Pork And Lager Chili Verde
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Ground Coriander2 tsps
Paprika1 tsp
Ground Cumin4 tbsps
Vegetable Oil1 cup
Garlic (minced)450 g
Tomatillo1 cup
Lime Juice1 cup
Distilled White Vinegar1 cup
Orange Juice1 tbsp
Brown SugarDirections:
1
Preheat the oven to 400 degrees F
2
Cut the pork into 1-inch cubes and place in a large bowl
3
Combine the coriander, paprika, cumin and 2 tablespoons salt in a small bowl
4
Coat the pork with the dry rub
5
Heat 2 tablespoons of the oil in a large Dutch oven
6
Working in batches, add the pork and cook until browned on all sides, 8 to 10 minutes
7
Transfer to a large bowl
8
Saute the onion and garlic in the oil until softened, 6 to 8 minutes, being careful not to burn the garlic
9
Add the pork back to the pot
10
Stir in the dried chiles de arbol and cover with the Mexican lager
11
Bring to a boil and reduce to a rolling simmer
12
Cook until all the liquid evaporates, about 1 hour 30 minutes
13
Meanwhile, toss the tomatillos, Anaheim peppers and poblano peppers with the remaining 2 tablespoons oil and 1 tablespoon salt on a baking sheet
14
Roast in the oven, turning once halfway through, until the tomatillos have browned and the peppers are charred, about 30 minutes
15
Let cool, about 25 minutes
16
When cool enough to handle, place the tomatillos in a blender
17
Remove the skin and stems from the peppers (keeping the seeds intact) and add them to the blender with the tomatillos
18
Add the cilantro, lime juice and 2 teaspoons salt
19
Blend until completely smooth
20
Hold the sauce at room temperature until the pork finishes cooking
21
When the liquid from the Dutch oven has reduced completely, check the pork to make sure it is tender but still holds its shape
22
Remove and discard the chiles de arbol
23
Top the pork with the tomatillo sauce and cook over medium heat just until it begins to simmer, about 10 minutes
24
Serve the chili verde with roasted pepitas, tortilla chips, Pickled Red Onions and Fresno Chiles, crema and cilantro leaves
25
Combine the vinegar, lime juice, orange juice, sugar and 2 teaspoons salt in a small saucepan
26
Place over medium-high heat and bring to a simmer
27
Pour the hot mixture over the Fresno chiles and onions in a heat-proof bowl and allow to cool at least 10 minutes before serving, or allow to cool completely and refrigerate until ready to use