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.
- 3 pounds boneless pork shoulder or country-style ribs, cut into 1 1/2-inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4-6 tablespoons flour
- 5 tablespoons
vegetable oil, divided
- 2 large onions, diced
- 8 cloves garlic, crushed
pounds tomatillos, husked, cored and quartered
- 1 tablespoon ground cumin
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
- 2 yellow bell peppers, seeded and cut into 1-inch squares
cup chopped cilantro
- 2 teaspoons grated orange zest
- 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.
- Heat remaining tablespoon oil in pot. Add onion, sauté 3-4 minutes, until soft,
stir in garlic and sauté one minute more.
- Add tomatillos, cumin, oregano, cinnamon and pork.
- Add beer and broth; bring to a boil, lower heat and simmer, partially
covered, 2 hours, stirring occasionally.
- Add chiles and yellow pepper, simmer partially covered for 30-45 minutes more,
until chiles are tender.
- Discard cinnamon stick. Stir in cilantro and orange zest.
Yield: 8 servings
Nutrition Facts: 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
Reprinted with permission from
the National Pork Board - porkbeinspired.com.