Pork Chile Verde

Serves: 2

Jonathan Flatley

1 January 1970

Based on User reviews:

49

Spice

50

Sweetness

43

Sourness

38

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

1810 g

Pork (butt or shoulder, trimmed of fat and cut into 2-inch cubes)

2 tsps

Salt

1 tsp

Ground Black Pepper (freshly)

1

Flour (for dredging)

1 cup

Vegetable Oil

3

Yellow Onions

2

Green Bell Peppers (cut into 1-inch cubes)

2

Anaheims

3

Garlic Cloves (peeled and finely chopped)

1 tbsp

Oregano (dried)

2 tsps

Ground Cumin

2

Bay Leaves

1 bunch

Cilantro Leaves (cleaned and chopped)

4 cups

Chicken Stock

Directions:

1

Season the pork meat generously with salt and pepper, lightly flour

2

Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides

3

Lift pork out of pan and place in a wide soup pot

4

Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes

5

Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more

6

Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer

7

Cook for 2-3 hours uncovered or until the pork is fork tender

8

Adjust the seasoning to taste with salt and pepper

9

Serve with red rice for a delightful contrast