PUERCO CHILI VERDE

PUERCO CHILI VERDE image

Yield 6 bowls

Number Of Ingredients 14

2.5 lb pork shoulder roast, cut into ½ inch cubes
28 oz. can of diced tomatoes
14.5 oz. can of diced tomatoes
2 cups chicken stock
2 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 bunch cilantro
Juice from 1 lime
1 jalapeno
1 tablespoon cumin
½ teaspoon smoked paprika
½ teaspoon black pepper
Sea salt to taste

Steps:

Cut pork roast into ½ inch cubes. Heat the olive oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat. Brown the pork pieces for 2 minutes. Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown. Turn the heat down a bit and add the cumin, paprika and black pepper and mix well. Add the chicken broth and tomatoes and mix well, making sure to scrape off the bottom of the pan. Bring to a boil. Turn down to low. While the meat simmers, wash the peppers. Dry them well and in a large skillet over medium heat char them, turning often, until the skins start to blacken (about 10 minutes). Place the charred jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth. Add to the pork in the soup pot and simmer for 2 to 2 ½ hours or until the pork is fall apart tender. The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.