pork chili verde |
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We (OK, the husband) made this for our most recent Superbowl party. I can't remember who won, let alone who played, but I do recall that the pork was great--full of flavor and tender.
This is definitely a weekend meal because it has to sit and simmer for a couple of hours. But it will make your house smell good, and as long as you're not making it for a party or potluck, you will have plenty of leftovers. Eat with corn tortillas and shredded cabbage, or spoon it into a bowl and go for it. |
1 chunk of pork butt, 4 lbs or so,
cut into 1 1/2 inch cubes 1 large carton of chicken broth 1 pound of tomatillos, husked, rinsed and chopped into wedges 6 cloves of garlic 1 onion, chopped 1T cumin 2t oregano, dried or fresh 2 large Anaheim chiles, roasted, peeled and seeded |
2-3 big Yukon gold potatoes, peeled and cut into bite-sized cubes
Olive oil One large handful of cilantro more of less, depending on how much you like it 3-4 stalks of green onions, green parts, coarsely chopped Hawaiian salt and pepper, to taste |
Put 2 cups of chicken broth, about 1/4 of the tomatillos, all the green onions, garlic and the cilantro into a food processor. Give is a whirl until smooth. This is salsa verde, and let it sit for a bit.
Drizzle olive oil into a dutch oven heated to about medium-high, so that the oil sheets. Salt and pepper the pork cubes. Add pork to the pot in batches and brown them well on all sides. Set the cooked pork in a bowl. Toss chopped onion into the pot and cook until soft and just beginning to turn color, maybe 5 minutes or so. Turn the heat down a bit and add cumin and all the remaining tomatillos. Cook until they are tender, about 10 minutes.
Pour the pork and any pork juice back into the pot. Add 2 cups of salsa verde, 1 cup of chicken broth, the Anaheim chiles and oregano. Cover, turn down the stove and simmer for a couple of hours.
Once the pork is tender, add potatoes and the rest of the salsa verde. If necessary, add more chicken broth. Cook for another 30 minutes, or until the potatoes are fork-tender. Do not overcook the potatoes or you will get mush. Season with salt and pepper if necessary.
Drizzle olive oil into a dutch oven heated to about medium-high, so that the oil sheets. Salt and pepper the pork cubes. Add pork to the pot in batches and brown them well on all sides. Set the cooked pork in a bowl. Toss chopped onion into the pot and cook until soft and just beginning to turn color, maybe 5 minutes or so. Turn the heat down a bit and add cumin and all the remaining tomatillos. Cook until they are tender, about 10 minutes.
Pour the pork and any pork juice back into the pot. Add 2 cups of salsa verde, 1 cup of chicken broth, the Anaheim chiles and oregano. Cover, turn down the stove and simmer for a couple of hours.
Once the pork is tender, add potatoes and the rest of the salsa verde. If necessary, add more chicken broth. Cook for another 30 minutes, or until the potatoes are fork-tender. Do not overcook the potatoes or you will get mush. Season with salt and pepper if necessary.