| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
American |
|
1 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 2 |
lb |
Boneless pork butt; well trimmed & cut into 1/2 inch cubes |
| 1 |
ts |
Salt |
| 1 |
|
White onion; chopped |
| 4 |
|
Garlic cloves; minced |
| 1 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Ground cumin |
| 2 |
|
Bay leaves |
| 2 |
cn |
(7 ounce) diced green chiles |
| 1 |
cn |
(10 ounce) tomatillos; drained, rinsed & pureed in a blender, could use fresh ones |
| 3/4 |
c |
Chicken broth |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Chopped cilantro |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Prep: 30 minutes Cook: 48 minutes Serves: 4
Chile verde, a green chile and pork stew from northern Mexico, is very
popular in the American Southwest. It is commonly served with soft,
warm tortillas. A bowl of Fresh Tomatillo Salsa should be on the
table for those who like it hotter.
1. In a large deep nonreactive skillet or flameproof casserole, heat
2 tbsp oil over medium-high heat. Season pork cubes with salt & cook
in 2 batches, stirring frequently, about five minutes for each batch,
or until lightly browned. With a slotted spoon, remove to a dish.
(bet smoked pork would be delicious!!)
2. In same pan, heat remaining tbsp oil. Add onion & garlic & cook
until softened, about 3 minutes. Return meat and accumulated juices
to pan. Add oregano, cumin, bay leaves, diced chiles, tomatillos,
chicken broth and sugar. Stir to combine. Bring to a boil. Reduce
heat to low, cover, and cook about 35 minutes, or until meat is
tender.
Serve with a sprinkling of cilantro & a dollop of sour cream.
Posted to bbq-digest by heidi anderson <heidi125@mail.snet.net> on
Jun 26, 1999, converted by MM_Buster v2.0l.
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