Name: Pork Chile Verde
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

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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