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Dad's Pork Chile Verde
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
3 cups (or more) | chicken broth, divided |
1 pound | tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided |
1 bunch | green onions, coarsely chopped |
1 1/2 cups (packed) | fresh cilantro with tender stems |
Olive oil | |
6 | garlic cloves, peeled |
1 4- to 4 1/2-pound | pork shoulder, (Boston butt), trimmed, cut into 1 1/2-inch cubes |
1 large | onion, chopped, (about 2 cups) |
1 tablespoon | cumin seeds |
3/4 cup | diced roasted peeled seeded mild green chiles, (such as Hatch or Anaheim) |
2 teaspoons | dried oregano, (preferably Mexican) |
1 large can | hominy |
Fresh cilantro |
Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add reserved salsa verde, 1 cup broth, chiles, hominy and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. Thin with additional broth, if desired. Season with salt and pepper. Divide chile verde among bowls. Top with cilantro.
Bon Appétit
February 2011
by Jeanne Kelley
Recipe uploaded with Shop'NCook for iPhone.
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