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Chile Verde
Recipe courtesy Malo Restaurant

Ingredients
30 Anaheim chiles, roasted
5 pounds pork shoulder
4 medium onions, sliced
10 whole garlic cloves, crushed
4 bay leaves
4 tablespoons dried oregano
3 (8-ounce) cans whole tomatoes, crushed by hand
4 cups water
1/2 cup chicken base
Salt
1/4 cup all-purpose flour
Fresh cilantro leaves, for garnish

Instructions
Peel and crush the roasted Anaheim chiles; set aside.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved


Remove the fat from the pork shoulder and cut the fat into small pieces. In a large pan over
medium-high heat, fry the fat until crisp, 4 or 5 minutes, and then remove the chunks of fat from
the pan.

Sweat the onions and garlic in the same saute pan, cooking them in the residual pork fat. Cut the
pork shoulder into 1/4-inch pieces and add them to the pan and saute until browned. Add the bay
leaves, oregano, tomatoes, and Anaheim chiles. Simmer over low heat for about 25 minutes. Add the
water, chicken base, and salt, to taste. Bring to a boil and then cover and simmer for 2 hours or
until tender.

Slowly add the flour in small amounts, until the mixture has reached your desired thickness; do not
exceed 1/4 cup flour. If desired, return the crispy fat to the mixture to add additional pork
flavor. Serve in bowls and garnish with fresh cilantro leaves.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved