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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is my Chile Verde recipe, which I've developed over the years. I usually serve it with mexican rice, black beans, pico de gallo, and tortillas. (Update: I've corrected the name of the pepper I used, fleshed out the directions a bit, and added a few variations.) Ingredients:
2 lbs pork shoulder, cubed |
2 cups chicken broth |
1 large onion, diced |
2 jalapeno peppers |
1 cup tomatillo, diced |
1 small tomato, diced |
6 poblano chiles |
4 tablespoons flour |
2 garlic cloves |
1/2 teaspoon ground cumin |
salt and pepper |
Directions:
1. Roast chiles under a broiler, turning every 5 minutes or so, until blackened on all sides.
2. Put the chiles into a paper bag or covered bowl and let them steam for a couple of minutes.
3. Peel the skin off of the chiles, remove the seeds, and cut them into 1 square strips. Finely chop the Jalapeño.
4. [Optional] Cut the tomatillos in half and dry roast them in a skillet until they start to pick up some dark spots (about 5 min).
5. Coat Pork in flour, salt and pepper. Brown and set aside.
6. Add onions and garlic to pan, cook until onions are golden brown.
7. Add chiles, tomatillos, and tomatoes. Fry for about 10min.
8. Add pork and chicken stock. Simmer for 1-2 hours (until tender/falling apart).
9. Season to taste with salt and pepper.
10. [Optional] For an extra layer of flavor and texture, add half an onion, cut into a large dice, 20 min before the end of cooking.
11. [Variation] For a quicker prep time, brown the onion first, add the meat, scatter on some flour, salt, and pepper, and stir until it colors a bit, and then continue with the remaining instructions.
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