Home -> [Too Hot] -> [Pork Chile Verde Recipe]
 
 

Pork Chile Verde
Artist: _
Categories: Too Hot
Yield: 6 servings
Rating: 0
Print Recipe
Favorites Add to Favorites
Ingredients:
  • 4 lb Pork butt or shoulder;
  • -trimmed of fat,
  • ; and cut in 2" cubes
  • 2 ts Salt
  • 1 ts Freshly-ground black pepper
  • Flour; for dredging
  • 1/4 c Vegetable oil
  • 3 Yellow onions
  • 2 Green bell peppers; cut in
  • -1" cubes
  • 2 Anaheim or Poblano chiles;
  • -cut in 1" cubes
  • 2 Jalapenos; seeds removed, (2
  • To 3)
  • ; and chopped fine
  • 3 Garlic cloves; peeled,
  • -chopped fine
  • 1 1/2 lb Tomatillos; roasted, peeled,
  • ; and chopped
  • 1 tb Dried oregano
  • 2 ts Ground cumin
  • 2 tb Coriander seeds; see * Note
  • 2 Bay leaves
  • 1 bn Cilantro leaves; cleaned,
  • -chopped
  • 4 c Chicken stock
Procedures:
* Note: Crush and soak the coriander seeds in a scant amount of water for a
while.

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 to 4
minutes, then add the garlic and cook 1 to 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 to 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. This recipe yields 6 to 8 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6158 broadcast 09-09-1996) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-21-1996

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.
 
 
 
 

Google