pork chili verde

Name: PORK CHILI VERDE
Prep time: 1 h
Cook time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 4 pound(s) pork butt cut into 1 inch cubes; 4 large yellow onions; 4l large hatch chile peppers; 2 - jalapenos minced; 4 tablespoon(s) garlic chopped; 1 pound(s) tomatillos; 1/2 cup(s) white wine; 1/4 cup(s) white vinegar; 1 cup(s) chicken stock; 2 tablespoon(s) ground oregano; 2 gram(s) ground cumin; 1 tablespoon(s) salt; 1 tablespoon(s) black pepper

19 Pinches

BETTY MORTON

TULSA, OK

Updated on Aug 14, 2014

ITS HATCH CHILI TIME. THIS IS DELISH i USUALLY PUT THE MIXTURE IN A SLOW COOKER AND LET IT SIMMER FOR 4 HOURS

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prep time 1 Hr

cook time 1 Hr

method Stove Top

yield 4 serving(s)

Ingredients

4 pounds pork butt cut into 1 inch cubes
4 large yellow onions
4l large hatch chile peppers
2 - jalapenos minced
4 tablespoons garlic chopped
1 pound tomatillos
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 tablespoons ground oregano
2 grams ground cumin
1 tablespoon salt
1 tablespoon black pepper

How To Make pork chili verde

Step 1

in a medium dutch oven heat the oil add the onion peppers and garlic. saute until translucent do not brow remove AND SET ASIDE LIGHTLY GRILL TOMATILLOS ON A OPEN FLAME UNTIL LIGHTLY CHARRED.REMOVE FROM HEAT, PLACE IN BOWL AND COVER WITH PLASTIC WRAP FOR 20 MINS ADD PORK BUTT TO DUTCH OVEN AND COOK OVER HIGH HEAT UNTIL BROWN ADD THE ONION MIXTURE AND TOMATILLOS TO THE PORK. MIX AND THEN DEGLAZE WITH WINE AND VINEGAR. LET REDUCE FOR 5 MINS. THEN ADD STOCK AND SEASONINGS LET SIMMER 1 HOUR
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