Pork chile verde

Yield: 6 servings

Measure Ingredient
4 pounds Pork butt or shoulder; trimmed of fat,
\N \N ; and cut in 2\" cubes
2 teaspoons Salt
1 teaspoon Freshly-ground black pepper
\N \N Flour; for dredging
¼ cup Vegetable oil
3 \N Yellow onions
2 \N Green bell peppers; cut in 1\" cubes
2 \N Anaheim or Poblano chiles; cut in 1\" cubes
2 \N Jalapenos; seeds removed, (2
\N \N To 3)
\N \N ; and chopped fine
3 \N Garlic cloves; peeled, chopped fine
1½ pounds Tomatillos; roasted, peeled,
\N \N ; and chopped
1 tablespoon Dried oregano
2 teaspoons Ground cumin
2 tablespoons Coriander seeds; see * Note
2 \N Bay leaves
1 bunch Cilantro leaves; cleaned, chopped
4 cups Chicken stock

* 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 -

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


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Similar recipes