"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chile Verde Recipe

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This recipe for Chile Verde, by , is from The Watson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Watson
Added: Monday, February 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 bone in pork shoulder
3 lg. bell peppers - fire roasted
3 Anaheim peppers - fire roasted
3 serano peppers - fire roasted
1 jalapeno - fire roasted
1 lg. yellow onion - cut into med. sized pieces
1 carton chicken stock
1 beer
2 or 3 cloves of garlic
1 can diced tomatoes
salt & pepper
1 T cumin
1 T chili powder
1 t coriander powder
cilantro

Directions:
Directions:
Roast the peppers over the flame of your stove until blackened on all sides. Place in a Ziploc freezer bag and let steam for 10 minutes. Peel the skin off, scoop out the seeds and cut into large chunks.

Rub the roast in the cumin, chili powder, salt, pepper, and coriander. Heat 1 T of olive oil in a Dutch oven and sear the meat on all sides. Remove the roast from the pan, and add the onion and garlic. Cook until soft. Add the peppers and cook until hot. De glaze the pan with the beer, add the tomatoes, cilantro, and chicken stock. Add the roast back in and cook either on the stove top for 3 - 4 hrs. on very low heat or place in the oven on 250 degrees for 3 - 4 hours.
Once done, let sit for 20 minutes, and then shred the pork. Add it back to the pot and serve over rice.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes, plus 3-4 hrs. cook time

 

 

 

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