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Pork Chili Verde
Contributed by: Melinda
This is spicy chili, so you'll want to serve some starch with it.
2 lbs. boneless pork shoulder
Flour for dredging
Oil
2-4 Pasila Chili peppers (or any mildly spicy large chili)
1 Red Bell pepper
6 Tomatillos, coarsly chopped
Salt & Pepper
1 1/2 - 2 cups Chicken broth
1 12 oz. bottle lager or beer
1/2 cinnamon stick
2 tsp ground cumin
1 Tbl dried mexican oregano
1 medium onion diced small
Fresh garlic to taste (chopped not crushed)
Juice from 1/2 lime
Grated zest (approx. 2 tbl) from Orange or Tangerine
Plenty of freshly chopped Cilantro
2 jalapeno peppers
Tabasco Chipotle Chili Sauce
- Wash all the peppers.
- Lay the peppers on the burners over a gas flame or on the grill over high heat.
- Turn the peppers as they char, until all surfaces are blackened and blistered.
- Remove peppers from the fire and place into a plastic bag or in a bowl covered with plastic wrap. Allow the peppers to steam for about 30 minutes.
- Cut pork into about 1 inch cubes. Dredge in flour.
- Heat a sturdy pan, add oil and brown about 1/2 the pork cubes at a time.
- Turn the pork cubes to brown all sides - adjust the heat to prevent the browned bits from burning.
- Remove the cubes to a plate and repeat with the remaining cubes.
- Add a little more oil and the diced onion. Saute until softened.
- Add the garlic and saute for about 30 seconds to 1 minute more.
- Add pork, beer, chicken broth, tomatillos, cinnamon, cumin, oregano, salt and pepper.
- Bring just to a soft boil, recude heat to low, cover and simmer for about 2 - 3 hours.
- While pork is simmering, remove peppers from the plastic bags.
- Under running water, remove the blackened skins, stems and seeds from the Pasilla and Red peppers. (Leave the Jalapenos whole)
- Slice the peppers into pieces 1/4 x 1 inch. Set aside.
- After about 2 - 3 hours, when pork has become tender, remove cinnamon stick.
- Add the sliced Pasillas and Red Bell peppers.
- Add lime juice, cilantro and orange zest.
- Cool slightly and serve in bowls.
- Thinly slice the jalapeno peppers to serve as a garnish.
Although always delicious with a nice cold beer, you may also want to try
a chilled Sauvignon Blanc
to dress it up a bit.
Questions about this recipe?
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