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 vcaylor77
Dalton, GA
on January 22, 2012
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I used poblano peppers as they were the ones available at the market I went to tonight. Opted for ground coriander rather than taking the extra step to crush and soak seeds. This stuff is DELICIOUS!!! I found this recipe when searching for alternatives to regular Americanized chili recipes for a chili cook off coming up in a couple weeks. This is the first alternative recipe I've tried and it may just be the one I take to competition!
One change I will make when I try this in the future: Blistering and peeling the peppers. After simmering, the skins slip off and are an odd texture in the mix of everything else.
By tmcdonnell3_1512571
Draper, UT
on December 30, 2011
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This recipe was great. I had left over pork loin roast and so cooked for 1 hour vs. 3 hours. My kids are picky eaters so I separated the pork from the mixture after cooking and puree'd it to disguise the sauteed vegtables. Next time I'll follow to the tee and cook from scratch as the pork was tough since it was from left overs. I served it with red beans and rice and you would of thought mariachi's would walk into the room it was so authentic tasting. I'm looking forward to left overs.
By mamagunn
on December 28, 2011
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This recipe is very good. I have used a similar recipe for years excluding the meat - only vegetables. I grow my own tomatillos, and toss them in a ziplock in the freezer as I harvest them. Then I make a mega batch at the end of the year and freeze it 2 cup portions, as well as some larger portions for bigger groups. It is a shortcut to a great meal and works well to cook the meat or use leftover meat. I can send it with my college kids so they have some good meals occasionally. We also use it in a rice bowl with various fresh veggies and toppings, delicious!
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