Recipe courtesy of Malo Restaurant
Save Recipe Print
Total:
4 hr
Prep:
1 hr
Cook:
3 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.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Green Beans with Coriander and Garlic: Feijao Verde com Coentro e Alho

Recipe courtesy of Jean Anderson

Chile Verde

Recipe courtesy of Cafe Genevieve

Puerco Con Chile Verde

Recipe courtesy of Espino's Mexican Bar and Grill

New Mexican Chile Verde

Recipe courtesy of David Rosengarten

Pork Chile Verde

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Salsa Verde

Recipe courtesy of Stuart Tarabour

Caldo Verde

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.