Z'Tejas Green Chile Verde Pork

Z'Tejas Restaurant Copycat Recipe

3 pounds boneless pork sirloin tip roast, cut into 1 inch cubes
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
3 bay leaves
1/3 cup vegetable oil
1 (14.5 oz.) can chicken broth
1 pound tomatillo, peeled
4 jalapeno peppers
3 garlic cloves
3 tablespoons masa harina (optional)

Place the pork, onions, salt, pepper, cumin, and bay leaves into a large braising pan. Cover with water and gently simmer over medium-heat 1 1/2 hours or until the pork is tender. Drain the liquid from pork. Remove the bay leaves and trim the pork into 1/2 inch pieces.

NOTE: A portion of the pork may be cooled and frozen at this point, then used for making carnitas later on.

Wipe braising pan dry; pour in the vegetable oil and heat until the oil almost smokes. Brown the pork in oil, stirring occasionally, for about 15 minutes.

While pork is still cooking, prepare the sauce: Remove most of the membranes and most of the seeds from the jalapeno peppers; bring chicken stock to boil in medium saucepan; add tomatillos, jalapenos, and the garlic cloves and boil 3 minutes. Pour the hot contents of saucepan into a blender and puree.

Pour the sauce over the browned pork. Simmer 15 minutes over low heat, thicken, if desired, with a slurry of 3 tablespoons masa harina shaken with 1/4 cup water until smooth. Serves 10.

NOTE: You may make your chile verde as spicy or as mild as you like by simply increasing or decreasing the amount of jalapeno pepper seeds and membranes included in the sauce.

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