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Old 02-06-2013, 10:47 AM   #1
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RECIPE: Pork Chile Verde

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.
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Old 02-06-2013, 11:11 AM   #2
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That sounds really good.
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Old 02-06-2013, 01:13 PM   #3
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Thanks, ppo Here's a pic. It's always challenging getting Mexican food to look good lol

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Old 02-06-2013, 01:24 PM   #4
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I think it looks and sounds awesome, GG! Thanks for sharing. This is a keeper.
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Old 02-06-2013, 06:40 PM   #5
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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).
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Old 02-06-2013, 07:13 PM   #6
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Looks great, GG!
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Old 02-06-2013, 07:53 PM   #7
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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.
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Old 02-06-2013, 09:28 PM   #8
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GG, this looks absolutely fantastic. Thanks for sharing. I can see this hitting the table soon!
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Old 02-06-2013, 10:07 PM   #9
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Thanks, ppo Here's a pic. It's always challenging getting Mexican food to look good lol

Attachment 17047
This would be a hard dish to take a photo of. But it does look good.
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Old 02-06-2013, 10:15 PM   #10
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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.
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Old 02-08-2013, 04:08 AM   #11
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That looks amazing GG, thanks for sharing
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Old 02-08-2013, 06:34 AM   #12
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This looks and sounds great, thanx for sharing GG :)
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Old 02-08-2013, 09:19 AM   #13
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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?
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Old 02-08-2013, 10:21 AM   #14
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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.
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Old 02-08-2013, 03:53 PM   #15
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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.
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Old 02-09-2013, 10:56 AM   #16
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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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Old 02-09-2013, 01:07 PM   #17
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Yum now I want roasted tomatillos and onions...
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Old 02-09-2013, 08:19 PM   #18
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I don't often see tomatillos around here and when I do they are expensive.
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Old 02-09-2013, 08:24 PM   #19
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I don't often see tomatillos around here and when I do they are expensive.
Sounds like CWS has a few in season...she says they take over.
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RECIPE: Pork Chile Verde [B]Pork Chile Verde[/B] 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 [URL="https://books.google.com/books?id=JMxLEsZYF2sC&pg=PA170&lpg=PA170&dq=bayless+%22pickled+red+onions%22+vinegar&source=bl&ots=5T86cG7TSi&sig=zkFVo_qxr7dGjeZAR07X4Oodung&hl=en&sa=X&ei=cHoSUcfpBcWg2QXtyICADQ&ved=0CFIQ6AEwBA#v=onepage&q=bayless%20%22pickled%20red%20onions%22%20vinegar&f=false"]pickled red onions[/URL]. I also served [URL="https://www.coconutandlime.com/2009/09/ham-cheddar-poblano-corn-muffins.html"]Ham, Cheddar and Poblano Corn Muffins[/URL] with this. 3 stars 1 reviews
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