Chile Verde Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Boston Butt
Vegetable Oil
1/2 Whit Onion, roughly chopped
1 Head of Garlic, peeled
2 Bay Leaves
1 generous pinch of Crushed Oregano
8 Whole Cumin Seeds
2 T. Caldo de Pollo
1 Container Beef Stock
2 Bell Peppers, charred, skins & seeds removed, 1/4 strips
2 fresh Anaheim Green Chiles, charred, skin & seeds removed, 1/4” strips.
3-6 Jalapeños, charred, skin only removed 1/4” strips
2 Serrano Chiles, charred, skin removed. Keep seeds.
1 full jar Green Chile Salsa
8-12 fresh Tomitillos
1- 2 Capful White Vinegar
1 t. Garlic Powder
2 T. Caldo de Pollo
2 Fresh Tomatoes, charred, skin & seeds removed
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Directions: |
Directions:Cube the Boston butt into 2" pieces. Heat about 2 tablespoons of oil over medium high heat in the bottom of a stockpot, add cubed meat and brown on both sides. Remove meat from pot and add onion, scraping up browned bits as you go. Pour off excess oil. Return meat to the pot. Add Beef Stock. Add all garlic cloves, bay leaves and oregano, add caldo de pollo, cumin seeds. Augment with water to almost cover the meat, add the vinegar and garlic powder. Bring to a simmer and add the Tomitillos, tomato and green salsa. Continue to simmer until liquid is reduced and meat is tender. About an hour to an hour and a half. In the meantime, fire roast, seed, peel and strip all chiles and peppers. Add to the pot. Allow to continue cooking for about fifteen minutes to half an hour. |
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Preparation
Time: |
Preparation
Time:2 1/2 hours |
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