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.
Chile Verde
de Puerco
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 use
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
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 to 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 to 45 minutes more, until
chiles are tender. Discard cinnamon stick. Stir in cilantro and
orange zest.
Makes 8 servings.
Recipe provided courtesy
of Pork: The Other White Meat.
