Pork Chile Verde
This is adapted from M.S. Milliken and S. Feniger. It is a crock-pot favorite. Or better yet, make the chile verde portion in the pressure cooker and then divide for meat and vegetarian versions.
4 lbs pork butt or shoulder, trimmed of fat and cut into 2" cubes
2 tsp salt
1 tsp fresh ground pepper
flour
vegetable oil
2 onions
12 or so Hatch peppers
3 garlic cloves
1.5 lbs tomatillos, roasted & chopped
1 tbsp oregano
2 tsp ground cumin
2 tbsp coriander seeds
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 c. chicken stock (less if using crock pot)
Season the pork meat generously with salt and pepper; then lightly coat with flour. Heat oil in heavy skillet over medium high heat and brown pork chunks on all sides. Lift pork out of pan and put into soup pot / slow cooker. Place onions and peppers in same skillet and sweat over moderate heat, stirring until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes. Then add garlic and cook 1-2 minutes more.
Add the sauteed vegetables, tomatillos, dried herbs and cilantro to the meat. Cover with chicken stock and bring to a boil. Cook for 2-4 hours uncovered or until the meat is tender.
4 lbs pork butt or shoulder, trimmed of fat and cut into 2" cubes
2 tsp salt
1 tsp fresh ground pepper
flour
vegetable oil
2 onions
12 or so Hatch peppers
3 garlic cloves
1.5 lbs tomatillos, roasted & chopped
1 tbsp oregano
2 tsp ground cumin
2 tbsp coriander seeds
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 c. chicken stock (less if using crock pot)
Season the pork meat generously with salt and pepper; then lightly coat with flour. Heat oil in heavy skillet over medium high heat and brown pork chunks on all sides. Lift pork out of pan and put into soup pot / slow cooker. Place onions and peppers in same skillet and sweat over moderate heat, stirring until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes. Then add garlic and cook 1-2 minutes more.
Add the sauteed vegetables, tomatillos, dried herbs and cilantro to the meat. Cover with chicken stock and bring to a boil. Cook for 2-4 hours uncovered or until the meat is tender.
