Pork Chili Verde

El Rancho Grande Recipe

12 fresh Hatch green chilies
4 lbs pork brisket, butt or shoulder, trimmed of fat & cut into 2-inch cubes
4 cloves of garlic
4 Mexican onions
1 green bell pepper
1 red bell pepper
10 medium size fresh tomatillos
1 bunch chopped fresh cilantro
2 teaspoon salt
1 teaspoon black pepper
2 teaspoons ground cumin
1 tablespoon dried Mexican oregano
2 bay leaves
flour for dredging
4 cups chicken stock
1/4 cup vegetable oil

Season the pork meat with salt and pepper and lightly flour. On a large cookie sheet place Hatch green chilies, bell peppers, Mexican onions, tomatillos and garlic cloves and roast in a 400 degree oven for approximately 15-20 minutes until browned and blistering. Place Hatch green chilies in a bowl, cover and let sweat for 20-30 minutes. When chilies are cool peel & remove skin. In a heavy bottom pan heat oil and brown pork on all side. Add roasted vegetables to bowl of food processor and process to a rough texture. Add vegetables, herbs & spices to browned pork, cover with chicken stock and simmer for 2-3 hours uncovered until pork is tender.

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