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Category: Chili
Prep Time: Cook Time: Total Time:
4 tablespoon Vegetable Oil
3 pound Boneless Pork Butt (cut into 2-inch chunks)
4 Poblano Peppers
6 Serrano Peppers
2 Jalapeno Peppers
1 pound Tomatillos (Halved)
1 Yellow Onion (diced)
6 cloves Garlic (sliced)
2 tablespoon Cumin
1 bunch Cilantro (chopped and divided)
3 cup Chicken Stock
1 bottle Ale Beer
Salt to taste
Lime wedges (for garnish)
Sour Cream (for garnish)
12 Flour Tortillas
Preheat the oven to 450 degrees.
Toss the poblanos, serranos, and jalapenos in 2 tablespoons of the vegetable oil and season with salt. Place in the oven to roast for about 15 minutes or until the skin is dark brown. Remove from the oven and allow to cool. Remove the skin and the seeds from the peppers.
In a blender, puree the peppers with the tomatillos and half the cilantro and season with salt.
Heat the remaining oil in a Dutch oven. Season the pork with salt and pepper and brown the pork on all sides. Add the onions, garlic, and the cumin and cook for 2 more minutes. Add the beer and the chicken stock and bring to a boil and reduce to a simmer. Add the rest of cilantro (saving some for garnish). Stir in the tomatillo mixture and let simmer until the pork is tender and the mixture has reduced a bit, about an hour and a half.
Serve with sour cream, lime wedges, fresh cilantro, and flour tortillas. Serves 10-12
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BRAISED PORK WITH GREEN CHILES
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Category: Chili
Prep Time: Cook Time: Total Time:
4 tablespoon Vegetable Oil
3 pound Boneless Pork Butt (cut into 2-inch chunks)
4 Poblano Peppers
6 Serrano Peppers
2 Jalapeno Peppers
1 pound Tomatillos (Halved)
1 Yellow Onion (diced)
6 cloves Garlic (sliced)
2 tablespoon Cumin
1 bunch Cilantro (chopped and divided)
3 cup Chicken Stock
1 bottle Ale Beer
Salt to taste
Lime wedges (for garnish)
Sour Cream (for garnish)
12 Flour Tortillas
Preheat the oven to 450 degrees.
Toss the poblanos, serranos, and jalapenos in 2 tablespoons of the vegetable oil and season with salt. Place in the oven to roast for about 15 minutes or until the skin is dark brown. Remove from the oven and allow to cool. Remove the skin and the seeds from the peppers.
In a blender, puree the peppers with the tomatillos and half the cilantro and season with salt.
Heat the remaining oil in a Dutch oven. Season the pork with salt and pepper and brown the pork on all sides. Add the onions, garlic, and the cumin and cook for 2 more minutes. Add the beer and the chicken stock and bring to a boil and reduce to a simmer. Add the rest of cilantro (saving some for garnish). Stir in the tomatillo mixture and let simmer until the pork is tender and the mixture has reduced a bit, about an hour and a half.
Serve with sour cream, lime wedges, fresh cilantro, and flour tortillas. Serves 10-12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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