Chile Verde de Puerco

Green chiles and tomatillos simmer with pork cubes for a classic Mexican stew. This deeply-flavored chile stew is typically served over potatoes or rice. Accompany with warm corn or flour tortillas and plenty of cold beer.

Yield: 8 servings

Ingredients

• 3 pounds boneless pork shoulder or country-style ribs, cut into 1 1/2 inch pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 to 6 tablespoons all-purpose flour
• 5 tablespoons vegetable oil, divided
• 2 large onions, diced
• 8 cloves garlic, crushed
• 2 pounds tomatillos, husked, cored and quartered
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 cinnamon stick
• 1 (12 ounce) can beer
• 1 (14 1/2 ounce) can chicken broth
• 6 poblano chiles, halved, seeded, sliced into 1/2 inch thick strips
• 2 yellow bell peppers, seeded and cut into 1 inch squares
• 3/4 cup chopped cilantro
• 2 teaspoons grated orange zest

Instructions

1. Season pork with salt and pepper; dust with flour. Heat 4 tablespoons oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned.
2. Heat remaining tablespoon oil in pot. Add onion, sauté for 3 to 4 minutes, until soft, stir in garlic and sauté one minute more.
3. Add tomatillos, cumin, oregano, cinnamon and pork.
4. Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hours, stirring occasionally.
5. Add chiles and yellow pepper, simmer partially covered for 30 to 45 minutes more, until chiles are tender.
6. Discard cinnamon stick. Stir in cilantro and orange zest.

Nutrition

Per serving: Calories 478 calories Protein 33 grams Fat 27 grams Sodium 605 milligrams Cholesterol 100 milligrams Saturated Fat 7 grams Carbohydrates 26 grams Fiber 7 grams

Attribution

Recipe and photo used with permission from: National Pork Board