Chile Verde Ii
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
55
Spice
38
Sweetness
39
Sourness
35
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Vegetable Oil2 large
Yellow Onion6 cloves
Garlic (minced)1 tbsp
Sea Salt1 tbsp
Ground Cumin4.5 quarts
Chicken BrothDirections:
1
In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown
2
Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and
3
Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender
4
Season with cumin, then stir in pork and chicken stock
5
Simmer for 1/2 hour
6
Stir in poblanos, jalapenos and bell peppers
7
Puree the tomatillos and cilantro in a blender, and add them to the pot
8
Cook an additional 30 to 45 minutes