Recettes Plats principaux Chile Verde
Chile Verde
Chile Verde
- 8 - 9 pounds of pork butt
- 3 tbsp. sea salt
- 4 tbsp cumin
- 1 large green bell pepper, remove the seeds, chop, then puree in blender, add a little water if needed to puree.
- 2 small tomatillos, husked and washed, add to green bell pepper and puree in blender
- 3 large tomatoes, chopped
- 9 - 10 whole chili Ortega’s, chopped fine
- 2 onions finely chopped
- 3 - 4 garlic cloves, minced
- 2 tbsp olive oil
- 4 potatoes, peeled and cut into 1 -inch chunks
- 2-3 tbsp canola oil
- salt
- cumin
- pureed bell pepper
- pureed tomatillos
- chili Ortega’s
- tomatoes
Trim as much fat off of the pork as you possibly can. Cut the pork into 1 - 2 inch size chunks.
Heat a large frying pan with canola oil over medium high heat.
A Quick Tip
Coat the pork with flour. The easiest way I have found to do this is by adding 1/2 cup of flour or more to a zip lock bag. Add the chunks of pork and seal the bag tightly.Shake it up to coat the meat.Add the flour coated meat, a few pieces at a time, to the frying pan and brown. Because you are browning about 7lbs of pork (minus the fat) you will have to do several batches.
When you remove the browned meat, place it in the pot you will use to cook the chile Verde recipe in.
I use a 10 quart stock pot.
Once all the meat is browned, fill the stock pot with water about 3 inches over the meat.
Add:
Place on low heat.
In another frying pan, add the olive oil and onion and sauté until the onion is golden brown, about 35 -45 minutes.
Start out with the heat on medium high and once the onion starts cooking, turn the heat down to low.
Stir frequently.
The onions will cook down to approximately 1/3 of what you started out with and turn a nice golden brown. This is going to give this recipe some wonderful rich flavor you would miss out on otherwise.
3 minutes before the onions are done, add the minced garlic to the onion stirring frequently to make sure the garlic doesn’t burn.
When done, add to the stock pot.
Partially cover and simmer on low for 3 hours.
Stir occasionally.
Add the potatoes after 2 1/2 hours of cooking.
