Chili Verde with Pork

Chili Verde with Pork
Yield
4servings
Yield
4servings
Chili Verde with Pork
Yield
4servings
Yield
4servings
Ingredients
  • 1/2pound tomatilloshusks and stems removed, rinsed well, dried, and halved if larger than 2 inches in diameter
  • 1 1/2each poblano chileshalved lengthwise, stemmed and seeded
  • 3tablespoons vegetable oil
  • 4cloves garlicminced
  • 1tablespoon sugar
  • 3teaspoon dried oregano
  • 2teaspoon ground cumin
  • 1pinch ground cloves
  • 1pinch ground cinnamon
  • 2talblespoons course salt
  • 1/2 tablespoon pepper
  • 2pounds boneless pork lointrimmed and cut into 1/2 inch pieces
  • 1medium onionschopped
  • 2cups chicken stock
  • 1cup water
  • 2each bay leaves
  • 1/4cup cilantro leavesminced
  • 1tablespoon lime juice
Yield:
Instructions
  1. Line a rimmed baking sheet with foil.
  2. Toss the tomatillos and poblanos with 1 tablespoon of oil.
  3. Arrange the tomatillos, cut side down if halved, and poblanos, skin side up, on the prepared baking sheet.
  4. Broil until the vegetables blacken and begin to soften, 5 to 10 minutes, rotating the pan halfway through broiling.
  5. Remove the tomatillos and poblanos from the oven, let cool slightly, then remove the skins from the poblanos (leave the tomatillo skins intact).
  6. Transfer the vegetables with any accumulated juice to a food processor and pulse until the mixture is almost smooth, about 10 pulses; set aside.
  7. Combine the garlic, sugar, oregano, cumin, cloves, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
  8. Pat the pork dry with paper towels and season with salt and pepper.
  9. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat until just smoking.
  10. Add half of the meat and brown well on all sides, 7 to 10 minutes; transfer to a medium bowl.
  11. Repeat with another 1 tablespoon oil and remaining pork and transfer to the bowl.
  12. Pour off all but 1 tablespoon of the fat left in the pot, add the onion, and cook over medium heat until softened, 5 to 7 minutes.
  13. Stir in the garlic-spice mixture and cook, stirring constantly, until fragrant, about 1 minute (do not let the spices burn).
  14. Stir in the processed tomatillo-poblano mixture, broth, and water, scraping up any browned bits.
  15. Stir in the pork with any accumulated juice and bay leaves and bring to a simmer.
  16. Cover, place the pot in the oven, and cook until the pork is tender and the sauce is slightly thickened, about 1 hour, stirring halfway through cooking.
  17. Remove the pot from the oven and remove the bay leaves.
  18. Stir in the cilantro and lime juice, season with salt and pepper to taste, and serve.