Ingredients
- 1 pound pork butt, trimmed of fat
- 2 yellow onions, quartered
- 1 tablespoon ground cumin
- 2 bay leaves
- 2 teaspoons dried Mexican oregano
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon cayenne
- Chile Verde, recipe follows
- Corn Tortillas, accompaniment
- Diced, seeded tomatoes, accompaniment
- Sour cream, accompaniment
Directions
Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.
Chile Verde:
- 1 pound fresh mild green New Mexico chiles, or Anaheims
- 1 pound fresh hot green New Mexico (Big Jim) chiles, or anchos or poblanos
- 2 tablespoons vegetable oil
- 1/2 cup chopped white onion
- 2 tablespoons minced garlic
- 1 tablespoon minced, seeded jalapeno pepper
- 2 teaspoons dried Mexican oregano
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 2 tablespoons all-purpose flour
- 3 cups chicken stock, or canned low-sodium chicken broth
- 1/2 cup chopped fresh cilantro
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 20 reviews
By KaayGee
on December 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I think this recipe is great. I use chicken instead of pork, however, and I use the reserved liquid from cooking the chicken as the chicken broth for the Chile Verde. This reminds me of the green chile stew I used to get when I lived in Albuquerque.
By transmog
Los Olivos, CA
on July 13, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I make a pretty mean pot of Chile Verde but thought I would try this recipe today. Unfortunately, I thought this recipe was mediocre. It took a lot doctoring up to bring up the flavor profile. Personally, I think cubing then browning the pork first and then simmering it with "standard" chile verde ingredients provides a better result. That and a long simmer in a covered pot with the broth, aromatics, and spice. While I thought boiling the pork first would provide a time savings shortcut, I think flavor was definitely sacrificed.
In terms of doctoring, I ended adding some canned green chiles, a bottle of Trader Joe's chile verde sauce, some garlic powder, and some Knorr's chicken boullion. As for the last addition, don't wrinkle your nose. Frankly, for good or bad, it is very popular amongst Mexican cooks and provides both salt and umami.
By liz_12384637
Longmont, 44
on November 26, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I could not believe that the first time I made this it turned out so well. Used three different peppers anaheim, pablano and another type, can't remember the name. Used some of the broth that was made from the pork in the soup so I mixed 2/3 of the chicken stock with 1/3 of the pork stock. Both my Dad and my brother thought it was great. This is one dish I'll make again
Read all 20 reviews