Imported from the web

Chile Verde – Mexican Pork Chili

Name: Chile Verde – Mexican Pork Chili
Prep time: 25 min
Cook time: 200 min
Total time: 225 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 lb boneless pork shoulder (cut into 1–2-inch cubes); 1 tbsp ground cumin; 1 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1.5 lb tomatillos (husks removed); 6 Anaheim green chiles (or poblano peppers; stems removed and sliced lengthwise); 2 jalapeños (stems removed and sliced lengthwise); 2 serrano chiles (stems removed and sliced lengthwise); 1 white onion (large; peeled and halved); 5 garlic cloves (peeled; added raw to the blender); 2 cup fresh cilantro (about 1 bunch); 6 cup water (for cooking the vegetables); flour tortillas (warm, for serving; optional accompaniment); biscuits (fluffy, for serving; optional alternative accompaniment)

Recipe by Easy mexican Recipes Facebook

Imported by Jerry Vogel on SeeMeCook

Pork shoulder is seasoned and browned, then simmered until fork-tender in a tangy, spicy green sauce of tomatillos, chiles, onion, garlic, and cilantro. A portion of fresh blended sauce is stirred in just before serving.

6 servings225 minMexican

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Ingredients

1.5 lb boneless pork shoulder (cut into 1–2-inch cubes)
1 tbsp ground cumin
1 tsp salt
1 tsp black pepper
2 tbsp vegetable oil
1.5 lb tomatillos (husks removed)
6 Anaheim green chiles (or poblano peppers; stems removed and sliced lengthwise)
2 jalapeños (stems removed and sliced lengthwise)
2 serrano chiles (stems removed and sliced lengthwise)
1 white onion (large; peeled and halved)
5 garlic cloves (peeled; added raw to the blender)
2 cup fresh cilantro (about 1 bunch)
6 cup water (for cooking the vegetables)
flour tortillas (warm, for serving; optional accompaniment)
biscuits (fluffy, for serving; optional alternative accompaniment)

Steps

1
Cut the pork shoulder into 1–2-inch cubes. Season it with the cumin, salt, and black pepper, mix well, and set aside.
2
Prepare the vegetables: remove the tomatillo husks and peel the onion and garlic. Remove the stems from the peppers and slice them lengthwise; cut the onion in half.
3
Bring 6 cups of water to a boil in a large pot.
4
Add the tomatillos, Anaheim chiles, jalapeños, serranos, and onion to the boiling water. Cook for about 8 minutes, until softened.
5
Using a slotted spoon, transfer the cooked vegetables to a blender. Add the raw garlic cloves and cilantro, then blend until smooth.
6
Measure out and set aside 1 cup of the blended green chile sauce to add just before serving.
7
Heat the vegetable oil in a large Dutch oven over medium-high heat.
8
Brown the seasoned pork in batches on all sides until golden.
9
Return all the browned pork to the Dutch oven. Pour in the remaining green chile sauce and stir to coat the meat.
10
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 3 hours, stirring occasionally, until the pork is fork-tender and the sauce is rich and flavorful.
11
Just before serving, stir in the reserved 1 cup of green chile puree.
12
Spoon the hot chile verde into bowls and serve with warm homemade flour tortillas or fluffy biscuits.