Chili Verde Pork
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 tbsps
Garlic (chopped)450 g
Tomatillo (husk removed)1 cup
White Wine1 cup
White Vinegar1 cup
Chicken Stock2 tbsps
Oregano (ground)2 tbsps
Ground Cumin1 tbsp
Salt1 tbsp
Ground Black PepperDirections:
1
In a medium Dutch oven, heat the oil, add the onion, peppers and garlic
2
Saute until translucent, do not brown
3
Remove and set mixture aside
4
Lightly grill the tomatillos on open flame until lightly charred
5
Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes
6
Add pork butt to Dutch oven and cook over high heat until browned on all sides Add the onion-pepper mixture and tomatillos to the pork
7
Mix thoroughly and then deglaze with white wine and vinegar
8
Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper
9
Let simmer for 1 hour