Pork Chili Verde
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Char Anaheim chilies over gas flame or in broiler until blackened on all sides
2
Enclose in plastic bag 10 minutes
3
Peel, seed and chop chilies
4
Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes
5
Transfer to spice grinder; process until finely ground
6
Set aside
7
Heat oil in heavy large pot over medium-high heat
8
Add onion; sauté 3 minutes
9
Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes
10
Add chilies, cumin and garlic
11
Sauté 5 minutes
12
Add 4 cups water
13
Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour
14
If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat
15
Season with salt and pepper
16
(Can be made 1 day ahead
17
Cover; chill
18
Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary
19
) Char Anaheim chilies over gas flame or in broiler until blackened on all sides
20
Enclose in plastic bag 10 minutes
21
Peel, seed and chop chilies
22
Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes
23
Transfer to spice grinder; process until finely ground
24
Set aside
25
Heat oil in heavy large pot over medium-high heat
26
Add onion; sauté 3 minutes
27
Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes
28
Add chilies, cumin and garlic
29
Sauté 5 minutes
30
Add 4 cups water
31
Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour
32
If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat
33
Season with salt and pepper
34
(Can be made 1 day ahead
35
Cover; chill
36
Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary)