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Pork Chile Verde

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Niger Toohot07 6 servings

INGREDIENTS

4 lb Pork butt or shoulder; trimmed of fat,
; and cut in 2" cubes
2 ts Salt
1 ts Freshly-ground black pepper
Flour; for dredging
1/4 c Vegetable oil
3 Yellow onions
2 Green bell peppers; cut in 1" cubes
2 Anaheim or Poblano chiles; cut in 1" cubes
2 Jalapenos; seeds removed, (2
To 3)
; and chopped fine
3 Garlic cloves; peeled, chopped fine
1 1/2 lb Tomatillos; roasted, peeled,
; and chopped
1 tb Dried oregano
2 ts Ground cumin
2 tb Coriander seeds; see * Note
2 Bay leaves
1 bn Cilantro leaves; cleaned, chopped
4 c Chicken stock

INSTRUCTIONS

* Note: Crush and soak the coriander seeds in a scant amount of water for a
while.
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 to 4
minutes, then add the garlic and cook 1 to 2 minutes more. 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 to 3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with red rice for
a delightful contrast. This recipe yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6158 broadcast 09-09-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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