Pork in Chile Verde

75 mins
Serves 1
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Directions

  1. 1Cut 5 pounds of pork shoulder into small bite-sized pieces.
  2. 2Cut 5 pounds of pork shoulder into small bite-sized pieces.
  3. 3Cut 5 pounds of pork shoulder into small bite-sized pieces.
  4. 4Season generously with salt and pepper.
  5. 5Season generously with salt and pepper.
  6. 6Season generously with salt and pepper.
  7. 7Heat up your pan and add the meat with one cup of water and cook for one hour.
  8. 8Heat up your pan and add the meat with one cup of water and cook for one hour.
  9. 9Heat up your pan and add the meat with one cup of water and cook for one hour.
  10. 10Place tomatillos, peppers, onion, and garlic on a cooking sheet and broil for 12-15 minutes.
  11. 11Place tomatillos, peppers, onion, and garlic on a cooking sheet and broil for 12-15 minutes.
  12. 12Place tomatillos, peppers, onion, and garlic on a cooking sheet and broil for 12-15 minutes.
  13. 13Once cool enough to handle, remove the skin, stems, and seeds from the poblano peppers.
  14. 14Once cool enough to handle, remove the skin, stems, and seeds from the poblano peppers.
  15. 15Once cool enough to handle, remove the skin, stems, and seeds from the poblano peppers.
  16. 16Blend all ingredients with three cups of vegetable broth.
  17. 17Blend all ingredients with three cups of vegetable broth.
  18. 18Blend all ingredients with three cups of vegetable broth.
  19. 19Once all the juices and the water has simmered down, fry the meat in its own fat, or add additional fat as needed.
  20. 20Once all the juices and the water has simmered down, fry the meat in its own fat, or add additional fat as needed.
  21. 21Once all the juices and the water has simmered down, fry the meat in its own fat, or add additional fat as needed.
  22. 22Add 1 tbsp oregano, 1 tsp thyme and cumin seasonings, and the sauce from the blender, simmer for an additional 30 minutes on low heat.
  23. 23Add 1 tbsp oregano, 1 tsp thyme and cumin seasonings, and the sauce from the blender, simmer for an additional 30 minutes on low heat.
  24. 24Add 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
  • 5 pounds pork shoulder
  • 5 pounds pork shoulder
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 15 tomatillos
  • 15 tomatillos
  • 15 tomatillos
  • 2 poblano peppers
  • 2 poblano peppers
  • 2 poblano peppers
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 5 serrano peppers
  • 5 serrano peppers
  • 5 serrano peppers
  • 3 cups vegetable broth
  • 3 cups vegetable broth
  • 3 cups vegetable broth
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon thyme
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 flour tortilla
  • 1 flour tortilla
  • 1 flour tortilla
  • 1 serving rice
  • 1 serving rice
  • 1 serving rice
  • 1 serving beans
  • 1 serving beans
  • 1 serving beans

Equipment

knifewooden cutting boardwok or large panbaking sheetblender