Pork Chile Verde

Recipe Ingredients

4 lbs	1816g / 64oz	Pork butt or shoulder - trimmed of fat, and cut in 2" cubes
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
		Flour - for dredging
1/4 cup	59ml	Vegetable oil
3		Yellow onions
2		Green bell peppers - cut in 1" cubes
2		Anaheim or Poblano chiles - cut in 1" cubes
2		Jalapenos - seeds removed, and chopped fine
3		Garlic cloves - peeled, chopped fine
1 1/2 lbs	681g / 24oz	Tomatillos - roasted, peeled, and chopped
1 tablespoon	15ml	Dried oregano
2 teaspoons	10ml	Ground cumin
2 tablespoons	30ml	Coriander seeds - see * Note
2		Bay leaves
1		Cilantro leaves - cleaned, chopped
4 cups	948ml	Chicken stock

Recipe Instructions

* Note: Crush and soak the coriander seeds in a scant amount of water for a while.

Season the pork meat generously with salt and pepper, lightly flour.

Heat oil in a heavy-bottomed skillet over medium-high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot.

Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3 to 4 minutes, then add the garlic and cook 1 to 2 minutes more.

Add the sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2 to 3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6158 broadcast 09-09-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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