Free Recipe Pork Chile Verde
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Pork Chile Verde Recipe
4 lb Pork butt or shoulder;
-trimmed of fat,
; and cut in 2 cubes
2 ts Salt
1 ts Freshly-ground black pepper
Flour; for dredging
1/4 c Vegetable oil
3 Yellow onions
2 Green bell peppers; cut in
-1 cubes
2 Anaheim or Poblano chiles;
-cut in 1 cubes
2 Jalapenos; seeds removed, (2
To 3)
; and chopped fine
3 Garlic cloves; peeled,
-chopped fine
1-1/2 lb Tomatillos; roasted, peeled,
; and chopped
1 tb Dried oregano
2 ts Ground cumin
2 tb Coriander seeds; see * Note
2 Bay leaves
1 bn Cilantro leaves; cleaned,
-chopped
4 c Chicken stock
Pork Chile Verde Preparation
* Note: Crush and soak the coriander seeds in a scant amount of water for a while. 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 to 4 minutes, then add the garlic and cook 1 to 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 to 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. This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6158 broadcast 09-09-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 09-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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