Originally from: http://www.cookfoodgood.com/
3 pounds pork, cut into 1 inch cubes, taken from the shoulder, butt, or country ribs (such as a Boston Butt)
1 TBSP salt
1 TBSP black pepper
6 TBSP flour
6 TBSP vegetable oil
2 onions, cut in large dice
8 garlic cloves, minced
2 pounds tomatillos, husks, stems and cores removed, and cut in quarters
1 TBSP ground cumin
1 TBSP dried (Mexican) oregano
1 (Mexican) cinnamon stick
3 ½ cups chicken stock
3 Anaheim chiles, seeded, de-veined and cut into 1/2″ squares
3 Poblano chiles, seeded, de-veined and cut into 1/2″ squares
1/2 a yellow or orange bell pepper, seeded, de-veined and cut into 1/2″ squares
1 jalapenos, seeded, de-veined and minced
1/2 cup chopped cilantro
Salt to taste
1 tsp fresh cracked black pepper
Put the flour, salt, and pepper in a bag. Flour the pork in three batches, as follows: Put one third of the pork in the bag with the flour, shake until coated. Repeat until all the pork is coated.
Preheat a braising pan over medium-high heat. Add four tablespoons of oil and bring to cooking temperature (the air above the oil will appear to shimmer). Add only as much pork to the pan as will not crowd, and brown it well on all sides. When browned, remove and reserve. Brown the remainder, remove and reserve.
If necessary, add fresh oil to the pan. Cook the onions until translucent (they may appear brown as a result of the flour stuck to the bottom of the pan) – about 3 minutes. When the onions are translucent, add the garlic and stir for another minute. Add about a ½ cup of chicken stock, and deglaze the pan by scraping off anything which may have stuck to the bottom of the pan into the stock.
Add the tomatillos, cumin, oregano, cinnamon stick, pork, and the rest of the stock; and bring to the boil. Reduce the heat to a simmer, cover and allow to cook for 2 hours.
Taste the sauce, and adjust for salt, leaving slightly under salted. Grind 1 tsp of black pepper into the pot. Add all the chiles and peppers. Cook for forty-five minutes at a slow simmer, covered.
Add the cilantro. Taste and adjust for salt. Simmer gently with the lid partly open (or off) for another 20 minutes. The chile verde is done when the pork and chiles are tender. Serve with rice, beans and fresh tortillas.
Thanks to Boar D. Laze, the author of the forthcoming book, COOK FOOD GOOD: American Cooking and Technique beginners and Intermediates for this recipe. Boar D. Laze is an incredible cook and I’m greatly anticipating his cookbook as it focuses on truly understanding how to cook, not just how to follow a recipe. His recipes are incredible and this recipe will not disappoint. A few modifications were made from Boar D. Laze original recipe, click here for his original recipe and to see his new website (check his site regularly for updates on cooking techniques and recipes).
For those wanting to cook more from scratch and understand the how’s and why’s of the kitchen- watch for his book at bookstores. It will be a great asset for all home cooks.
We have been searching for a dish like this and I’ve fallen in love. The depth of flavor is incredible. This recipe will become a staple here in our home for years to come. I have been looking for the perfect blend of peppers mixed with tomatillos to make a green sauce to smother burritos. This sauce blended, makes that perfect sauce. I plan to make this in large batches- shred the pork, puree the sauce, then freeze for later use. What a perfect way to use tomatillos, peppers, garlic, onions and cilantro from the garden in the fall!
I use a pair of gloves while chopping jalapenos to keep the oil from burning my skin. It's especially handy when juggling back and forth between working with hot peppers and tending to a toddler (I can quickly pull off the gloves to help find a missing toy or kiss a bruised knee). When I'm finished chopping, I wash the gloves, allow to them to dry, then store in a sealed bag under our sink.