Pork Chili Verde For Hatch Chili Season |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 68 |
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Perfect for Hatch chili season, you can add more or less Hatch chilies depending upon your taste. Hatch chilies are nutty and zesty in flavor, and you won't get this taste anywhere else. I was overwhelmed with an abundance of Hatch chlies and wanted to eat some before I stuck the remainder in the freezer for later. Ingredients:
4 - 5 lbs pounds pork butt or shoulder or loin, cut into 2-inch cubes |
1 teaspoon salt (or to taste) |
1/2 to 1 teaspoon freshly ground black pepper |
1/4 to 1/3 cup flour |
1/4 cup canola oil |
3 onions, chopped (texas sweet onions ok) |
2 green bell peppers roughly chopped |
4 hatch chilies (roasted and skinned) or equivalent of canned hatch chilies (must be hatch) |
3 jalapenos, seeded and chopped |
3 garlic cloves chopped |
1 1/2 to 2 lbs pounds tomatillos, just peel off the husk and then quarter and put in blender process so still chunky |
1 tablespoon dried oregano |
2 teaspoons ground cumin |
1 tbsp coriander, ground stuff okay |
2 bay leaves |
1 bunch cilantro, chopped |
4 cups chicken stock |
2 avocados |
1 pint mexican crema (or sour cream if you must) |
Directions:
1. Add salt and pepper to flour, about 1/4 to 1/3 cup or so. Put the pork into the flour and coat lightly.
2. Heat oil, and brown the pork on all sides. Remove from pan and put into a Dutch oven.
3. Drain the oil from the frying pan and add the onions and peppers, cooking until onions are translucent, 5 mins or so.
4. Add the hatch chilies and garlic and cook 2-3 mins. Pur this mixture into the Dutch oven, add the spices, cilantro and chicken stock. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally for 2 hrs or so, until the pork is tender.
5. Serve over rice and top with avocado slices and crema.
6. Yield: 6 to 8 servings
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