Chile Verde (Mexican pork stew with tomatillo)
The proportions for chile verde are approximate and very forgiving as long as you have ample tomatillos (Mexican green tomatoes) for texture and tartness. Serves 6 as a main dish, or more if used as taco or burrito filling.
Ingredients:
2 lb pork stew meat (shoulder is ideal) chopped into 1 inch cubes, along with any bones that come with the meat
Flour, salt and pepper for dredging
1 T olive or vegetable oil
1 medium onion, coarsely chopped
1 t cumin seed or 1/2 t ground cumin
1 t dried oregano
1/2 c chicken stock
2 lb tomatillos, chopped into 1 inch pieces
1 jalapeño pepper, chopped fine
1 green bell pepper (or equivalent amount of mild green chile), coarsely chopped
Additional salt to taste
Method: dredge the pork in flour which has been seasoned with salt and pepper and saute in oil in a large saucepan, turning frequently until all sides are crisp and brown. Remove to a plate; add onion and saute till translucent. Add oregano and cumin and fry briefly until aromatic. Return pork to pan and add chicken stock; cover and cook over very low heat 2 hours or longer until very tender. Cook the bones along with the meat; add water as needed when the dish becomes dry. Remove bones and scrape the meat off into the pot; add tomatillos and peppers and cook 1 more hour or until tomatillos are falling apart but still identifiable in the stew (I like to hold a few back and put them in toward the end). Taste and add salt if needed before serving. I like to serve it over rice with chopped onion, cilantro and chili and a slice of lime. The stew is better if reheated the next day.
. Serves 8.
