CHILE VERDE
This Dish can be made with tomatoes to create a red sauce, but the green version using tomatillos is the authentic way. I hate Americanized Mexican food, so be warned that this is true, authentic Mexican food.
Ingredients
2 medium yellow or white onion, chopped
2.5 pounds pork shoulder, cut into 1-inch cubes
Flour
1 green bell pepper, cut into 1 inch cubes
2 Anaheim Chiles, cut into 1 inch cubes
1 pasilla pepper, cut into cubes
3 fresh jalapenos, finely chopped
3 garlic cloves, chopped
1 pound tomatillos, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 bay leaves
1 bunch cilantro leaves, chopped
4 cups chicken stock
To Make..
1. Season the pork with a good amount of salt and pepper, then lightly flour each piece.
2. Heat a heavy skillet over medium high and brown the pork cubes in small batches, on all sides. Remove pork and place into a large saucepan.
3. In the skillet, saute the onions and peppers for about five minutes, then add the chiles. Cook for an additional 3 minutes while stirring occasionally.
4. Add the garlic and cook for an additional minute.
5. To the meat, add the sauteed vegetables, chopped tomatillos, herbs and cilantro. Cover with the chicken stock and bring to a boil.
6. Reduce heat to a simmer and cook uncovered for 2 hours until the pork is fork tender, stirring occasionally.
7. Serve with rice, beans and/or tortillas.
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