Chili Verde Pork

Total Time:
1 hr 40 min
Prep:
10 min
Cook:
1 hr 30 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
  • 4 yellow onions, chopped
  • 4 Anaheim chiles
  • 2 jalapeno, minced
  • 4 tablespoons garlic, chopped
  • 1 pound tomatillos, husk removed
  • 1/2 cup white wine
  • 1/4 cup white vinegar
  • 1 cup chicken stock
  • 2 tablespoons ground oregano
  • 2 tablespoons ground cumin
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
Directions
  • In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.

  • Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.

  • Add pork butt to Dutch oven and cook over high heat until browned on all sides

  • Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.

  • Let simmer for 1 hour.


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    This recipe is featured in:

    Great Grilled Mains