RECIPE: Pork Chile Verde

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GotGarlic

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Pork Chile Verde

4 lbs. pork shoulder, trimmed of fat and cut into large chunks
2 tsp. salt
1 tsp. ground black pepper
1/4 cup canola oil
3 yellow onions, peeled and chopped
2 green bell peppers, cored, seeded and chopped
2 Anaheim or poblano chiles, seeded and chopped
2 jalapeno peppers, seeded and minced
3 cloves garlic, minced
1 1/2 pounds tomatillos, husked, rinsed and chopped
1 tbsp. dried Mexican oregano
2 tsp. ground cumin
2 tsp. ground coriander
2 bay leaves
1 bunch cilantro leaves, stemmed and coarsely chopped
4 cups chicken stock

Season pork generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown pork well on all sides. This may need to be done in batches. Remove to a large bowl and set aside.

Discard all but 2 tbsp. fat and add the onions and bell peppers to the pot; sprinkle with a pinch of salt and a few grinds of black pepper. Saute over moderate heat, stirring occasionally with a wooden spatula and scraping up the browned bits, till softened, about 5 minutes. Stir in chiles and garlic and cook another few minutes

Add tomatillos, oregano, cumin, coriander, bay leaves and cilantro to the pot; stir to combine. Add meat and mix thoroughly.

Pour in the chicken stock, stir well and bring to a boil. Reduce heat to low and simmer 2-3 hours, uncovered, till pork is tender. Taste and adjust seasoning to taste with salt, pepper and hot sauce.

Servings: 8

Serve with Mexican rice and top with pickled red onions.

I also served Ham, Cheddar and Poblano Corn Muffins with this.
 
Thanks for sharing, GG. I am always looking for things to do with tomatillos (which self-seed and grow like weeds). I make a salsa verde that I use for chicken enchilladas, now I have a recipe for a pork dish with tomatillos (and no, substituting green tomatoes is not the same--but you can prep tomatillos when in season--here they are in season late August-early September, freeze, and do something with them later in the year).
 
Thanks, all :) CWS, I used garden tomatillos and jalapenos frozen whole for this. It can be used lots of different ways, for just about any Mexican-style filling. I might make enchiladas later in the week.
 
GG, this looks absolutely fantastic. Thanks for sharing. I can see this hitting the table soon!
 
awesome, gg. this one's right up my alley. there's some really good mexican "farmer's" markets near me that i've been meaning to visit.

c&p'd. thanks. :chef:
 
Thanks, all :) CWS, I used garden tomatillos and jalapenos frozen whole for this. It can be used lots of different ways, for just about any Mexican-style filling. I might make enchiladas later in the week.
Oh--I have never frozen tomatillos whole--I usually peel and then chop them and cook for about 8-10 minutes, then I puree them and put in a zip lock. Do you freeze them with the paper still on?
 
Thanks, all :)

CWS, no, I remove the husk and rinse them, then put 1 lb. in quart-size freezer bags. After thawing, I put them in the food processor to chop roughly. They're pretty watery after thawing, so it's much easier than chopping on a board.

I also made roasted tomatillo salsa and froze that in jars. It makes a nice topping for enchiladas or tacos.
 
I'd have to pull out my salsa recipe, but I think I cook them whole and then run them through the FP. I hate the stickiness of them when cleaning them. I pressure can my salsa, but freezing it makes a lot of sense. Because tomatillos are often ready the same time as the end of the sweet corn, I often add corn to the salsa.
 
I'd have to pull out my salsa recipe, but I think I cook them whole and then run them through the FP. I hate the stickiness of them when cleaning them. I pressure can my salsa, but freezing it makes a lot of sense. Because tomatillos are often ready the same time as the end of the sweet corn, I often add corn to the salsa.

I pretty much follow this recipe by Rick Bayless for Roasted Tomatillo Salsa, but I don't like raw onions, so I roast that along with the other veggies.
 
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