Pork Chili Verde
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
64
Spice
49
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2720 g
Pork (lean)1 cup
Vegetable Oil2 large
Yellow Onion (chopped)6 large
Garlic (cloves, minced)1 tbsp
Sea Salt1 tbsp
Cumin8 medium
Poblano Chiles (seeded and chopped)4 large
Jalapeno (seeded and minced)4.5 quarts
Chicken Stock1 bunch
Cilantro Leaves (chopped)Directions:
1
Trim off any excess fat from the pork and cut into 2 inch squares
2
In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown
3
Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil
4
In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent
5
Add the cumin, pork, and chicken stock, and cook for 1/2 hour
6
Add the poblanos, jalapenos, and bell peppers
7
Puree the tomatillos and cilantro in a blender
8
Add them to the pot and cook an additional 30 to 45 minutes
9
Serve with white beans and rice
10
Garnish with grated sharp white cheddar cheese