Chile Verde.... 1 1/2 pounds of tomatillas 5 garlic cloves, (not peeled) 2 jalapenos, seeded & ribs removed, & chopped 2 anaheim or poblano chiles (optional) 1 bunch cilantro leaves, cleaned & chopped 3 1/2 to 4 pounds pork shoulder/butt, trimmed of any excess fat. Then cut into 1 to 2 inch cubes Salt Pepper Olive oil 2 yellow onions, chopped 3 garlic cloves, peeled & finely chopped 2 tbsp. of chopped fresh oregano or 1 tbsp. of dried oregano 2 1/2 cups chicken stock pinch of ground cloves Remove paperly like husks from the tamatillos & rinse well. Cut the tamatillos in half & place them cut side down, along with 5 unpleed garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven let cool enough to handle. (If you are wanting the additional flavor of chiles other than jalapenos, you can add a couple of anaheim or poblano chiles. Roast over a gas flam or under the broiler until blackened all around. Let cool in a bag or n a glass bowl with wrap over the top of the bowl, remove the skin, seeds, & steem. Place the tomatillos, skins included, into the blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped jalapeno peppers, other chilies (if you are using them), & cilantro to the blender. Pluse until all ingredents are finely chopped & mixed. Season the pork cubes generously with salt & pepper. Heat olive oil in a large skillet over medium high heat & brown pork chunks well on all sides. Work in batches so that the pork is not crowed in the pan & has a better chance to brown well. Using tongs or sloted spoon lift pork out of the pan & place it in a bowl set aside. Pour off excess fat, anything beyound a tablespoon, & place the onions and garlic in the same skillet & cook, stirring occasionally until limp, about 5 minutes. If you skillet is large enough to cook the entire batch of chile verde, with the sauce & meat, then add the pork back to the pan. If not, get a large soup pot & add the onion mixture & the pork to it. Add the oregano to the pan. Add the tomaitillo chile verde sauce to the pork & onions. Add the chicken stock (enough to cover the meat) Add a pinch of ground cloves. Add a little salt & pepper. (not to much as chile verde will continue to cook down & concentrate a bit) Bring to a boil & reduce heat to a slight simmer. Cook for 2-3 hours uncoved or until the pork is fork tender. Adjust the seasoning to taste with salt & pepper.
Posted on: Sun, 21 Jul 2013 19:57:25 +0000