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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Total:: 3 hr 30 min
Prep:: 30 min
Cook:: 3 hr

Yield:: 6 to 8 servings

Level:: Easy

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.

My Private Notes

Name: Pork Chile Verde
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 6 to 8 servings
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

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Pork Chile Verde

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53