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Pork Chili Verde
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Too Hot |
| Yield: |
16 servings
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Ingredients:
- 6 lb Lean pork
- 1/4 c Vegetable oil or lard
- 2 lg Yellow onions; chopped
- 6 lg Garlic cloves; minced
- 1 tb Sea salt
- Freshly-ground black pepper;
- -to taste
- 1 tb Cumin
- 8 md Poblano chiles; seeded,
- -chopped
- 4 lg Jalapenos; seeded, minced
- 2 lg Yellow bell peppers; seeded,
- -chopped
- 4 1/2 qt Chicken stock
- 3 lb Fresh tomatillos; husks
- -removed
- 1 bn Cilantro leaves; chopped
- Grated sharp white cheddar
- -cheese
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Procedures:
Trim off any excess fat from the pork and cut into 2-inch squares. In a
large (6- to 8-quart) stock pot, over a high heat, sear the pork in the
vegetable oil until golden-brown. Remove the pork from the pot and pour off
any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot,
over a medium heat, add the chopped onion, garlic, salt, and pepper and
saute until transparent. Add the cumin, pork, and chicken stock, and cook
for 1/2 hour. Add the poblanos, jalapenos, and bell peppers. Puree the
tomatillos and cilantro in a blender. Add them to the pot and cook an
additional 30 to 45 minutes. Serve with white beans and rice. Garnish with
grated sharp white cheddar cheese. This recipe yields 16 to 20 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6269 broadcast 04-25-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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