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Category: Main Course
Pork Chile Verde - TastyPlanner.com
Chef: Eric Wyman
Green chile
Ingredients
1/2 lb sliced slab bacon
3 lbs pork shoulder, fat trimmed, cubed 1" pieces
3 tbsp olive oil
1 lg onion, diced
3 tbsp flour
1 qt chicken stock, 1/2 reserved
2 tsp celery salt
1 tsp oregano
1 tbsp Cumin
1 tbsp chili powder
2 tbsp dried cilantro
2 tbsp granulated garlic
1 tsp black pepper
2 lbs tomatillos, steamed, pureed
2 27oz cans green chiles, 3/4 chopped, 1/4 pureed
2 14oz cans green enchilada sauce
1 27oz can diced fire-roasted tomatoes
2 jalapeno, diced
Hot Sauce, to taste
salt, to taste
Instructions
Chop bacon and render out fat in large dutch oven
Remove bacon, drain fat
Brown cubed pork, drain and set aside
Brown onion in olive oil and add flour, stirring to cook
Add 1/2 quart chicken stock and whisk bottom of pan
Return pork to pot and simmer for 45-60min. Stir regularly.
Peel, clean and steam quartered tomatillos
Combine with 1/4 green chile in food processor, puree and reserve.
Pulse remaining green chile in food processor until chopped.
Combine spices and add to simmering pot after 45-60min.
Add remaining chicken stock and simmer additional 45-60min. Stir regularly.
Add enchilada sauce, simmer 30 min
Add chopped chiles, simmer 15 min
Add tomatillo/pepper puree, simmer 15 min
Salt, hot sauce to taste.
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