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Pork With Green Chilies

Mexican.Chef's picture
Ingredients
  Lard/Vegetable oil 30 Milliliter (2 Tablespoons)
  Lean boneless pork butt 3 Pound, cut into 1 1/2 inch / 4 centimeter cubes (1350 Gram, Fresh)
  White onions 2 Medium, thinly sliced lengthwise
  Garlic 3 Clove (15 gm), minced
  Salt 1 1⁄2 Teaspoon (7 Milliliter)
  Ground cumin 1 Teaspoon (5 Milliliter)
  Dried oregano 3⁄4 Teaspoon (4 Milliliter)
  Tomatillos/1 cup, drained canned tomatillos 8 Small, finely chopped (Fresh, Husked)
  Anaheim chilies/Canned green chilies, seeded, deveined, finely chopped 4 , seeded, deveined, finely chopped (Fresh)
  Tomato 1 Large, peeled, coarsely chopped
  Fresh coriander leaves 60 Milliliter (1/4 Cup)
  Chicken stock/Chicken broth 180 Milliliter (3/4 Cup)
  Lime juice 2 Teaspoon (10 Milliliter)
  Hot cooked white rice 1 Liter (4 Cups)
  Toasted slivered almonds 125 Milliliter (1/2 Cup)
  Coriander sprigs 4 (Fresh)
  Radish slices 4
Directions

1. Heat lard in 5- to 6-quart (5-to 6-L) Dutch oven over medium heat until hot. Add about 1/3 of pork in single layer. Cook, turning occasionally, until brown on all sides, about 10 minutes; remove to plate. Repeat until all pork has been browned.
2. Remove and discard all but 2 tablespoons (30 mL) drippings from pan. Add onions and garlic; saute over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano.
3. Add tomatillos, chilies, tomato and coriander leaves to pan; stir in stock. Heat over high heat to boiling.
4. Return pork to pan; reduce heat to low. Simmer, covered, until pork is tender, 1 1/2 to 2 hours.
5. Uncover pan; increase heat to medium. Cook at low boil, stirring occasionally, until sauce is thickened, 20 to 30 minutes longer. Stir in lime juice.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Pork

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