Chile Verde Green Chili With Pork Recipe 45

Steps:

• Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
• Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
• Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.

Steps:

• Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
• Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
• Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
• Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
• Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
• Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

Steps:

• Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
• Cool meat enough to handle.
• Cube cooked pork into bite size pieces.
• Process 1/2 of the green chilies and tomatillos until smooth.
• In the same large pan, melt the lard or bacon grease (or heat oil).
• Add onions and garlic; sauté until tender but not brown.
• Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
• Add broth or water.
• Cook and stir until mixture comes to boil and is slightly thickened.
• Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
• Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
• Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
• If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
• Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
• Leave pork out for a vegetarian green chili sauce.