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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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This is the type of recipe that I usually just make by throwing in a handful of this and a bunch of that. I wanted to try a couple of recipes to figure out which one we liked best. I bought 10 lbs. of trocitos de puerco and tried 2 different recipes. The results? Depends on who you ask. I liked this one best and DBF liked the other one- Pork Chili Verde which leads me back to square one. This one has more complex flavors and the other has more pure green chile flavor. I mixed the two together and brought it to work to share with colleagues. It got rave reviews so I'm posting both recipes here. Choose which one suits you - or if you feel like cooking all day long, make one, then the other, then mix. However you make it, I'm sure you will get plenty of praise! From the foodnetwork. Ingredients:
4 lbs pork butt or 4 lbs pork shoulder, trimmed of fat and cut into 2-inch cubes |
2 teaspoons salt |
1 teaspoon fresh ground black pepper |
flour (for dredging) |
1/4 cup vegetable oil |
3 yellow onions |
2 green bell peppers, cut into 1-inch cubes |
2 anaheim chilies or 2 poblano chiles, cut into 1-inch cubes |
2 -3 jalapenos, seeds removed, and finely chopped |
3 garlic cloves, peeled and finely chopped |
1 1/2 lbs tomatillos, roasted, peeled and chopped |
1 tablespoon dried oregano |
2 teaspoons ground cumin |
2 tablespoons coriander seeds, crushed and soaked in a amount of water |
2 bay leaves |
1 bunch cilantro leaf, cleaned and chopped |
4 cups chicken stock |
Directions:
1. 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 3-4 minutes, then add the garlic and cook 1-2 minutes more.
2. 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 2-3 hours uncovered or until the pork is fork tender.
3. Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
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