patbastrop
Well-known member
From: Sandra in London (@194.112.56.86)
REC: Chile Verde
I got this recipe from one of our cooks in
Mexico, many years ago...hope it's what you
want...
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.
Buen Provecho!
REC: Chile Verde
I got this recipe from one of our cooks in
Mexico, many years ago...hope it's what you
want...
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.
Buen Provecho!
