See Also: Cooking Club · Main Dishes · Meat Dishes · Mexico
Chile Verde
From Dorothy McNett's recipes at www.dorothymcnett.com. One of so many versions...adjust the heat by use of more or less chile peppers. If using for a filling for tacos, burritos, etc., reduce the broth to about 3 cups so that it will not be too moist. For serving as a stew, the 4 cups seems to work nicely.
1 1/2 pounds tomatillas (about 15)
2 anaheim or poblano chile peppers, diced coarsely
1-2 jalapeno peppers, stems and seeds removed and finely diced
2-3 stems and leaves of cilantro, snipped
3 1/2 - 4 pounds pork shoulder or butt
1 tablespoon all purpose unbleached flour
1/2 teaspoon fine sea salt
freshly ground pepper
1/4 cup olive oil
2 onions, chopped
5-6 cloves garlic, chopped
1 tablespoon dried oregano (or 2-3 tablespoons chopped fresh)
1 teaspoon cumin
1/8 teaspoon ground cloves
4 cups chicken or vegetable stock
Peel the dry skin from each tomatilla, wash them well. Line a baking sheet with sides with a silicone baking mat. Slice each tomatilla in half and place cut side down on the sheet. Place under broiler for about 5-7 minutes, or until they have browned on the tops. In blender or food processor with steel chopping blade in place, whirl the tomatillas, anaheim or poblanos, jalapeno and cilantro to make a fairly smooth mixture. Set aside.
Cut pork into cubes about 1-2 inches in size. Combine flour, salt and pepper and toss into the meat cubes. In a heavy bottomed stock pot or large fry pan, heat the oil and then brown the meat several minutes. Remove the meat to a plate, reheat the pan and brown the chopped onions and garlic several minutes. Add the meat back to the pan, and then add the tomatilla mixture, oregano, cumin, cloves and broth. Bring to a boil, reduce to a low simmer. Loosely cover and cook gently for 2-3 hours. Serve as a stew, or serve as a filling for tacos, burritos, etc.
Recipe created 2011-03-26.
