Recipe courtesy of Malo Restaurant
Total:
4 hr
Active:
1 hr
Yield:
15 servings
Level:
Easy

Ingredients

Directions

Peel and crush the roasted Anaheim chiles; set aside.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Pork Chili Verde

Recipe courtesy of Al Stevens

Chile-Braised Short Ribs

Recipe courtesy of Nancy Fuller

Chile Relleno

Recipe courtesy of Carla Rodriguez

Arroz con Pollo with Salsa Verde

Recipe courtesy of Tyler Florence

Green Chile Chicken Burrito

Recipe courtesy of Guy Fieri

Chile-Spiced Ahi Tuna Quesadillas

Recipe courtesy of Marcela Valladolid

Chile Verde

Recipe courtesy of Cafe Genevieve

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking