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Pork Chile Verde




Source of Recipe


Internet


List of Ingredients




2 1/2 lbs. boneless pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
salt and pepper to taste
Flour for dredging
1/4 c. oil
2 small yellow onions, cut into 1-inch chunks
3 poblano chiles, cut into 1-inch chunks
4 jalapeno peppers, seeded and finely chopped
3 cloves garlic, minced
1 1/2 lbs. tomatillos, roasted, peeled and chopped
2 t. dried oregano
1 t. cumin
2 T. brown sugar
1 bunch cilantro, chopped (1/2 cup)
3 c. chicken stock


Recipe



Season pork with salt and pepper. Lightly coat with the flour. Heat the oil in a large, heavy skillet over med.-high heat. Fry the pork in small batches until well browned on all sides. With a slotted spoon or tongs, transfer the pork to a wide, heavy soup pot. Drain the fat from the pan. Place onions in the same skillet and cook over moderate heat, stirring occasionally, until limp, about 5 min. Add the poblano chiles and jalapenos and cook for 4 min. longer. Transfer the onion-chile mixture to the pot with the pork. Add the tomatillos, oregano, cumin, and cilantro. Pour in the chicken stock and bring to a boil. Reduce to a simmer and cook, uncovered, for 2 hours, or until the pork is fork tender. Adjust the seasonings with salt and pepper.