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Category: Pork Casseroles
Prep Time: Cook Time: Total Time:
Makes 8 servings.
4 lb. pork butt, trimmed of fat and cut into 2-inch cubes
2 tsp. salt
1 tsp. ground black pepper
flour for dredging
1/4 cup vegetable oil
3 yellow onions
2 green peppers, cut into 1-inch cubes
2 Poblano chiles, cut into 1-inch cubes
2-3 jalapenos, seeds removed and finely chopped
3 cloves garlic, minced
1 1/2 lb. tomatillos, roasted, peeled and chopped
1 T. dried oregano
2 tsp. ground cumin
2 T. coriander seeds, crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 c. chicken stock
corn tortillas; diced, seeded tomatoes; sour cream
Season pork meat generously with salt and pepper, lightly flour.
Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides.
Lift pork out of pan and place in a wide soup pot.
Discard fat and place onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.
Add all of the chiles and cook an additional 3 to 4 minutes.
Add garlic and cook an additional 2 minutes.
Add the sautéed vegetables, tomatillos, dried herbs and cilantro to the meat.
Cover with chicken stock and bring up to a boil, then reduce to a slight simmer.
Cook uncovered for 2 to 3 hours, or until the pork is fork tender.
Adjust seasoning to taste with salt and pepper.
Serve with tortillas, diced tomatoes and sour cream.
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PORK - CAZUELA CHILI VERDE
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Category: Pork Casseroles
Prep Time: Cook Time: Total Time:
Makes 8 servings.
4 lb. pork butt, trimmed of fat and cut into 2-inch cubes
2 tsp. salt
1 tsp. ground black pepper
flour for dredging
1/4 cup vegetable oil
3 yellow onions
2 green peppers, cut into 1-inch cubes
2 Poblano chiles, cut into 1-inch cubes
2-3 jalapenos, seeds removed and finely chopped
3 cloves garlic, minced
1 1/2 lb. tomatillos, roasted, peeled and chopped
1 T. dried oregano
2 tsp. ground cumin
2 T. coriander seeds, crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 c. chicken stock
corn tortillas; diced, seeded tomatoes; sour cream
Season pork meat generously with salt and pepper, lightly flour.
Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides.
Lift pork out of pan and place in a wide soup pot.
Discard fat and place onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.
Add all of the chiles and cook an additional 3 to 4 minutes.
Add garlic and cook an additional 2 minutes.
Add the sautéed vegetables, tomatillos, dried herbs and cilantro to the meat.
Cover with chicken stock and bring up to a boil, then reduce to a slight simmer.
Cook uncovered for 2 to 3 hours, or until the pork is fork tender.
Adjust seasoning to taste with salt and pepper.
Serve with tortillas, diced tomatoes and sour cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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