Pork in Chile Verde
Directions
- 1Cut 5 pounds of pork shoulder into small bite-sized pieces.
- 2Season generously with salt and pepper.
- 3Heat up your pan and add the meat with one cup of water and cook for one hour.
- 4Place tomatillos, peppers, onion, and garlic on a cooking sheet and broil for 12-15 minutes.
- 5Once cool enough to handle, remove the skin, stems, and seeds from the poblano peppers.
- 6Blend all ingredients with three cups of vegetable broth.
- 7Once all the juices and the water has simmered down, fry the meat in its own fat, or add additional fat as needed.
- 8Add 1 tbsp oregano, 1 tsp thyme and cumin seasonings, and the sauce from the blender, simmer for an additional 30 minutes on low heat.
Ingredients
- 5 pounds pork shoulder
- 1 salt
- 1 pepper
- 1 cup water
- 15 tomatillos
- 2 poblano peppers
- 1 onion
- 1 head garlic
- 5 serrano peppers
- 3 cups vegetable broth
- 1 tablespoon oregano
- 1 teaspoon thyme
- 1 teaspoon cumin
- 1 flour tortilla
- 1 serving rice
- 1 serving beans
Equipment
knifewooden cutting boardwok or large panbaking sheetblender
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