Pork And Green Chile Stew

Recipe Ingredients

1 lb	454g / 16oz	Pork butt - trimmed of fat
2		Yellow onions - quartered
1 tablespoon	15ml	Ground cumin
2		Bay leaves
2 teaspoons	10ml	Dried Mexican oregano
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Black peppercorns
1/2 teaspoon	2.5ml	Cayenne
		Chile Verde - (see below)
		Corn Tortillas - for accompaniment
		Diced seeded tomatoes - for accompaniment
		Sour cream - for accompaniment
		Chile Verde
1 lb	454g / 16oz	Fresh mild green New Mexico chiles
		= (or Anaheims)
1 lb	454g / 16oz	Fresh hot green New Mexico chiles - (Big Jim's)
		= (or anchos or poblanos)
2 tablespoons	30ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped white onion
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Minced seeded jalapeño pepper
2 teaspoons	10ml	Dried Mexican oregano
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground cumin
2 tablespoons	30ml	All-purpose flour
3 cups	711ml	Chicken stock
		= (or canned low-sodium chicken broth)
1/2 cup	8g / 0.3oz	Chopped fresh cilantro

Recipe Instructions

Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.

Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.

Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.

Chile Verde: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.

In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapeños, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.

Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E31) - from the TV FOOD - NETWORK

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