carianna-in-wa
Well-known member
Chile Verde
Recipe By : Sandra in London
Serving Size : 6 Preparation Time :0:00
Categories : Pork Soups And Stews
serves 6
2 tablespoons lard
3 pounds lean, fresh boneless pork butt, cut
into 1 1/2" cubes
2 medium white onions, thinly sliced
lengthwise
3 cloves garlic, pressed
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoons ground oregano
8 small tomatillos, husked and finely chopped
or 1 cup canned
4 fresh Anaheim chiles, seeded, deveined and
finely chopped
1 large tomato, peeled and coarsely chopped
1/4 cup fresh cilantro leaves
3/4 cup chicken stock
2 teaspoons lime juice
Heat the lard in a 6 quart dutch oven over
medium heat until hot. Add about 1/3 of the
pork in a single layer. Cook, turning
occasionally, until brown on all sides,
about 10 minutes, remove to a plate. Repeat
until all the pork has been browned. Remove
and discard all but 2 tablespoons of the
drippings from the pan. Add onions and
garlic and saute over medium heat until
soft, about 4 minutes. Stir in salt, cumin
and oregano. Add the tomatillos, chiles,
tomato and cilantro leaves to the pan and
stir in the stock. Heat over high heat and
bring to boiling. Return the pork to the pan
and reduce heat to low. Simmer, covered,
until pork is tender 1 1/2 to 2 hours.
Uncover pan, increase heat to medium. Cook
at a low boil, stirring occasionally, until
sauce is thickened, 20-30 minutes longer.
Stir in lime juice. To serve, spoon pork
over rice and sprinkle with sliced almonds,
cilantro leaves, radishes and lime slices.
Recipe By : Sandra in London
Serving Size : 6 Preparation Time :0:00
Categories : Pork Soups And Stews
serves 6
2 tablespoons lard
3 pounds lean, fresh boneless pork butt, cut
into 1 1/2" cubes
2 medium white onions, thinly sliced
lengthwise
3 cloves garlic, pressed
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoons ground oregano
8 small tomatillos, husked and finely chopped
or 1 cup canned
4 fresh Anaheim chiles, seeded, deveined and
finely chopped
1 large tomato, peeled and coarsely chopped
1/4 cup fresh cilantro leaves
3/4 cup chicken stock
2 teaspoons lime juice
Heat the lard in a 6 quart dutch oven over
medium heat until hot. Add about 1/3 of the
pork in a single layer. Cook, turning
occasionally, until brown on all sides,
about 10 minutes, remove to a plate. Repeat
until all the pork has been browned. Remove
and discard all but 2 tablespoons of the
drippings from the pan. Add onions and
garlic and saute over medium heat until
soft, about 4 minutes. Stir in salt, cumin
and oregano. Add the tomatillos, chiles,
tomato and cilantro leaves to the pan and
stir in the stock. Heat over high heat and
bring to boiling. Return the pork to the pan
and reduce heat to low. Simmer, covered,
until pork is tender 1 1/2 to 2 hours.
Uncover pan, increase heat to medium. Cook
at a low boil, stirring occasionally, until
sauce is thickened, 20-30 minutes longer.
Stir in lime juice. To serve, spoon pork
over rice and sprinkle with sliced almonds,
cilantro leaves, radishes and lime slices.