CHILI VERDE
Categories Soup/Stew Pork Low Carb Low/No Sugar Wheat/Gluten-Free Simmer
Yield 10 servings
Number Of Ingredients 17
Steps:
- Sauce: Place tomatillos and fresh peppers on a foil-lined sheet and broil for 8 minutes, until skins are browned. Watch them closely, as the peppers will probably finish before the tomatillos. Place the peppers in an airtight container for at least 10 minutes, then peel them and discard the skins (they should fall right off) . Puree tomatillos, garlic, chilis, and cilantro in a blender, then add chicken stock. Chili: Toast cumin seeds in a dry pan until fragrant, then grind to a powder. Using pre-ground cumin is ok too. Season the pork cubes generously with salt and pepper. In a heavy pan, 6 qt or larger, heat 1 Tbsp oil/lard at a med-hi heat until smoking. Brown 1 lb of pork cubes. Add more oil, then repeat until all the meat is browned and set aside. In the same pan, saute onions and garlic until tender. Add the pork, sauce, oregano, cumin, and cloves, and simmer. Avoid stirring too much, unless you want the pork cubes to be broken up. After 2 hours, add salt, pepper and (diced) canned jalapenos to taste. if the sauce is not the consistency of spaghetti sauce, increase heat slightly and reduce until it is.
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