Pork Chili Verde

Recipe Ingredients

6 lbs	2724g / 96oz	Lean pork
1/4 cup	59ml	Vegetable oil or lard
2 cups	125g / 4.4oz	Yellow onions - chopped (large)
6 cups	558g / 19oz	Garlic cloves - minced (large)
1 tablespoon	15ml	Sea salt
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Cumin
8 tablespoons	120ml	Poblano chiles - seeded, chopped (medium)
4 tablespoons	60ml	Jalapenos - seeded, minced (large)
2 tablespoons	30ml	Yellow bell peppers - seeded, chopped (large)
4 1/2		Chicken stock
3 lbs	1362g / 48oz	Fresh tomatillos - husks removed
1		Cilantro leaves - chopped
		Grated sharp white cheddar cheese

Recipe Instructions

Trim off any excess fat from the pork and cut into 2-inch squares. In a large (6- to 8-quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden-brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil.

In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour. Add the poblanos, jalapenos, and bell peppers.

Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

This recipe yields 16 to 20 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6269 broadcast 04-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

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10 (2 votes)

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