Ingredients
- 4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Flour for dredging
- 1/4 cup vegetable oil
- 3 yellow onions
- 2 green bell peppers, cut into 1-inch cubes
- 2 Anaheim or Poblano chiles, cut into 1-inch cubes
- 2-3 jalapenos, seeds removed, and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 1 1/2 pounds tomatillos, roasted, peeled and chopped
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
- 2 bay leaves
- 1 bunch cilantro leaves, cleaned and chopped
- 4 cups chicken stock
Directions
Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
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By GMP62
Martinsville, NJ
on February 03, 2013
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Wow - this was amazing! I did as some previous reviewers did and roasted all the peppers, onions, and garlic under the broiler. It definitely adds depth of flavor to the dish. It simmered for 2 1/2 hours and the consistency was perfect - not at all 'soupy'. The pork melted in our mouths. I served it with herbed rice, adding fresh cilantro at the end. This will most definitely be in the meal rotation - everyone raved about it!
By mariefrank_12728708
Bloomfield Hill...
on November 09, 2012
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This is delicious! I followed another reviewer's advice, and I roasted the poblanos, garlic, green peppers, onions and hot peppers (I used Thai "bird" peppers and then followed the recipe. It was pretty spicy, since bird peppers are hot! It was just perfect. Loved the flavors, and it tasted great with rice.
By rendragon
Fairbanks, AK
on November 09, 2012
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Outstanding Chile Verde receipt. I think next time i'll grind the coriander seeds, the kids didn't like the texture of the crushed seeds.
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