Chili Verde

Mexican Restaurant Recipe

Serves 8

3 pounds boneless pork shoulder, OR country-style ribs, cut into 1 1/2-inch pieces
1 teaspoon salt
1 teaspoon black pepper
4-6 tablespoons flour
5 tablespoons vegetable oil, divided
2 large onions, diced
8 cloves garlic, crushed
2 pounds tomatillos , husked, cored and quartered
1 tablespoon ground cumin
1 tablespoon dried oregano
1 cinnamon stick
1 (12 oz.) can beer
1 (14.5 oz.) can chicken broth
6 poblano chiles, halved, seeded, sliced into 1/2 inch thick strips
2 yellow bell peppers, seeded and cut into 1-inch squares
3/4 cup cilantro , chopped
2 teaspoons orange zest, grated

Season pork with salt and pepper; dust with flour. Heat 4 tablespoons oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned. Heat remaining tablespoon oil in pot. Add onion, sauté 3-4 minutes, until soft, stir in garlic and saute one minute more. Add tomatillos, cumin, oregano, cinnamon and pork.

Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hours, stirring occasionally. Add chiles and yellow pepper, simmer partially covered for 30-45 minutes more, until chiles are tender. Discard cinnamon stick. Stir in cilantro and orange zest.

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