Pork Chili Verde Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2 - 4 pound boneless pork butt roast, trimmed and cut into 3 inch pieces, reserve trimmings
1 Tbsp kosher salt
1 cup water
1 1/2 pounds tomatillos, husks and stems removed, rinsed and dried
5 large problemo chilies, stemmed, halved, and seeded
1 large onion, cut into 8 wedges through the root
5 garlic cloves, leave skins on
1 jalapeno chili, stemmed and halved
1 Tbsp canola oil
1 tsp dried oregano
1 tsp ground cumin
1/8 tsp ground cinnamon
Pinch ground cloves
2 bay leaves
2 tsp sugar
1 tsp pepper
1/2 cup minced fresh cilantro
Lime wedges
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Directions: |
Directions:Toss cut up pork piece with salt. Let sit one hour.
Chop pork and add to a Dutch over with 1 cup water. Maintain a vigorous summer until all moisture evaporates. Brown trimmings for about 15-18 minutes and leaves Brown bits in the bottom of pan. Discard trimmings and reserve 2 Tbsp drippings. Set aside.
Using a large, rimmed baking sheet covered in tinfoil, place peppers, tomatillos, onion and garlic. Drizzle with oil. Broil until chili skins are blackened and vegetables begin to soften, about 15 minutes. Set aside.
Turn oven to 325 degrees.
Once cool enough to touch, transfer peeled peppers and garlic, and onions to blender. Pulse several times.
Heat reserved fat over medium heat. Add spices. Cook until fragrant, about 30 seconds. Stir in tomatillo sauce, bay leaf and sugar and scrape up Brown bits from bottom of pan. Add pork and bring to a simmer.
Cover, transfer to oven and cook until pork is tender, about 1.5 hours. Let sit, discard bay leaves.
Serve over rice with sprinkle of cilantro and squeeze of lime and with hot buttered flour tortillas. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:2.5 hours + hour for salting |
Personal
Notes: |
Personal
Notes: Amazingly Delicious!
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