Pork chile verde

Yield: 6 servings

Measure Ingredient
4 pounds Pork butt or shoulder; trimmed of fat,
; and cut in 2" cubes
2 teaspoons Salt
1 teaspoon Freshly-ground black pepper
Flour; for dredging
¼ cup 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
1½ pounds Tomatillos; roasted, peeled,
; and chopped
1 tablespoon Dried oregano
2 teaspoons Ground cumin
2 tablespoons Coriander seeds; see * Note
2 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@...

09-21-1996

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

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