Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
3 hr 30 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Puerco Con Chile Verde

Recipe courtesy of Artemio Espino

Pulled Pork

Recipe courtesy of Ree Drummond

Pulled Pork

Recipe courtesy of Anne Burrell

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Braised Pork Belly

Recipe courtesy of Senate Pub

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking