PORK CHILE VERDE

Pork Chile Verde image

This is the type of recipe that I usually just make by throwing in a handful of this and a bunch of that. I wanted to try a couple of recipes to figure out which one we liked best. I bought 10 lbs. of trocitos de puerco and tried 2 different recipes. The results? Depends on who you ask. I liked this one best and DBF liked the other one- recipe #369096 which leads me back to square one. This one has more complex flavors and the other has more pure green chile flavor. I mixed the two together and brought it to work to share with colleagues. It got rave reviews so I'm posting both recipes here. Choose which one suits you - or if you feel like cooking all day long, make one, then the other, then mix. However you make it, I'm sure you will get plenty of praise! From the foodnetwork.

Provided by cookiedog

Categories < 4 Hours

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

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Ingredients

4 lbs pork butt or 4 lbs pork shoulder, trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon fresh ground black pepper
flour (for dredging)
1/4 cup vegetable oil
3 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 anaheim chilies or 2 poblano chiles, cut into 1-inch cubes
2 -3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 lbs tomatillos, roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds, crushed and soaked in a amount of water
2 bay leaves
1 bunch cilantro leaf, cleaned and chopped
4 cups chicken stock

Steps:

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
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. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

Nutrition Facts : Calories 895, Fat 60.3, SaturatedFat 18.4, Cholesterol 204.4, Sodium 1196.4, Carbohydrate 23.3, Fiber 5.2, Sugar 11.3, Protein 63.6

*** Explore more Pork Chile Verde Recipes »

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