Tender pork, simmered to perfection, in a sauce made from roasted peppers, garlic, tomatillos, onions and spices. Wrap it up in a tortilla with a side of refried beans for a “south of the border” treat.

Green Chili Verde

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

1 ½ pounds tomatillos
5 cloves garlic, not peeled
2 Jalapeno peppers
2 Ananheim peppers
2 Poblano peppers
2 Serrano peppers
1 bunch cilantro
3 ½-4 pounds pork shoulder
Salt
Black pepper
2 large onions, chopped
3 cloves garlic, finely minced
1 Tablespoon Mexican oregano
2 ½ cups chicken stock
Pinch of cloves
Pinch of cinnamon
1 teaspoon cumin
1 teaspoon sugar
½ teaspoon essence of Emeril spice mix (optional)

Directions

Preheat oven to broil.
Discard the tomatillo husks ,rinse and cut the tomatillos in half
Place the tomatillos on a baking sheet, cut side down.
Place the 5 cloves of unpeeled garlic on the baking sheet. Place under the broiler for approximately 8-10 minutes to lightly blacken the skin. Remove from oven and cool slightly. Remove the garlic skin and the core.
Place the Jalapeno, Anaheim, Poblano and Serrano peppers on a baking sheet and broil, turning often, until blackened all around.
Remove from broiler and place in a covered dish until cooled
When peppers are cooled, remove the skins, seeds and stems
Puree the roasted tomatillos, garlic ,peppers and the cilantro in a blender until all ingredients are finely chopped.
Cut the pork shoulder into 2 inch cubes, generously sprinkle with salt and pepper.
10. Heat 2 Tablespoons of olive oil in a large pot. Add the pork and sear on all sides until nicely browned. Remove from pot.
11. Add the onions and 3 cloves minced garlic to the pot and sauté for 5 minutes, adding more oil if needed.
12. Add the pork, onions, oregano, tomatillo mixture, chicken stock, cloves, cinnamon, cumin ,sugar and essence of Emeril to the pot and simmer for 2-3 hours or until the pork is tender.
13. Add salt and pepper if desired.