Pork Chile Verde

Pork Chile Verde
Yield
4
Yield
4
Pork Chile Verde
Yield
4
Yield
4
Ingredients
  • Ingredients
  • 4ea fresh Anaheim chilies
  • 3ea fresh poblano
  • 2teaspoon ground cumin
  • 2ea jalapeñominced
  • 1teaspoon cayenne
  • 2tablespoons vegetable oil
  • 1cup chopped onion
  • 1pound trimmed boneless pork shouldercut into 1/4 inch dice
  • 3ea garlic clovesfinely chopped
  • 4cups wateror more
  • 2tablespoons corn starchfor slurry
  • 2tablespoons waterfor slurry
Yield:
Instructions
  1. Preparation
  2. Char Anaheim and poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag or bowl with plastic wrap for 10 minutes. Peel, seed and chop chilies.
  3. Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes.
  4. Add chilies, cumin and garlic. Sauté 5 minutes. Add 4 cups water. Simmer covered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. When done bring to a boil and add cornstarch if needed to adjust consistency.
  5. Season with salt and pepper. and hold warm.