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Name: Pork Chile Verde
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Mexican
Ingredients: 4 pounds Pork trimmed of fat and cut in 2-inch cubes; 2 teaspoons Kosher Salt; 1 teaspoon Freshly ground pepper; 1/4 cup gluten free flour for dredging; 1/4 cup Vegetable oil; 3 medium yellow onions chopped; 2 Green bell peppers cut in 1-inch cubes; 2 poblano chiles cut in 1-inch cubes; 3 Jalapeno peppers seed removed and finely chopped; 3 Garlic cloves perled and finely chopped; 1 1/2 pounds tomatillos roasted, peeled and puréed; 1 tablespoon Dried Mexican oregano; 2 teaspoons Ground cumin; 2 tablespoons coriander seeds crushed and soaked in a scant amount of water; 2 Bay leaves; 4 cups Chicken Stock; 1 bunch Fresh Cilantro leaves cleaned and choppef

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INGREDIENTS

4 pounds Pork ; trimmed of fat and cut in 2-inch cubes
2 teaspoons Kosher Salt
1 teaspoon Freshly ground pepper
1/4 cup gluten free flour ; for dredging
1/4 cup Vegetable oil
3 medium yellow onions ; chopped
2 Green bell peppers ; cut in 1-inch cubes
2 poblano chiles ; cut in 1-inch cubes
3 Jalapeno peppers ; seed removed and finely chopped
3 Garlic cloves ; perled and finely chopped
1 1/2 pounds tomatillos ; roasted, peeled and puréed
1 tablespoon Dried Mexican oregano
2 teaspoons Ground cumin
2 tablespoons coriander seeds ; crushed and soaked in a scant amount of water
2 Bay leaves
4 cups Chicken Stock
1 bunch Fresh Cilantro leaves ; cleaned and choppef

INSTRUCTIONS

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in heavy-bottomed skillet over medium heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the sautéed vegetables, puréed tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to,a slight simmer. Cook for 2-3 hours uncovered or until pork is tender.

Adjust the seasoning to taste with salt and pepper. Serve with rice.

NOTES

4 cups of chicken stock may be too much making it too runny. Try using 3 cups at first and add more if needed.

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Pork Chile Verde

4 pounds Pork trimmed of fat and cut in 2-inch cubes
2 teaspoons Kosher Salt
1 teaspoon Freshly ground pepper
1/4 cup gluten free flour for dredging
1/4 cup Vegetable oil
3 medium yellow onions chopped
2 Green bell peppers cut in 1-inch cubes
2 poblano chiles cut in 1-inch cubes
3 Jalapeno peppers seed removed and finely chopped
3 Garlic cloves perled and finely chopped
1 1/2 pounds tomatillos roasted, peeled and puréed
1 tablespoon Dried Mexican oregano
2 teaspoons Ground cumin
2 tablespoons coriander seeds crushed and soaked in a scant amount of water
2 Bay leaves
4 cups Chicken Stock
1 bunch Fresh Cilantro leaves cleaned and choppef

Season the pork meat generously with salt and pepper, lightly flour.  Heat oil in heavy-bottomed skillet over medium heat and brown pork chunks well in small batches, on all sides.  Lift pork out of pan and place in a wide soup pot.  Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.  Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the sautéed vegetables, puréed tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to,a slight simmer.  Cook for 2-3 hours uncovered or until pork is tender.

Adjust the seasoning to taste with salt and pepper.  Serve with rice.

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Nutrition

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Serving Size: 1 Serving (572g)
Recipe Makes: 10 Servings

Calories: 488
Calories from Fat: 215 (44%)

Amt Per Serving		% DV

	Total Fat 23.9g	32 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 10.9g
	Polyunsanturated Fat 4.1g
Cholesterol 121.5mg		37 %
Sodium 815.2mg		28 %
Potassium 1267.4mg		33 %
Total Carbohydrate 21.8g		6 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 18g
Protein 45.2g		65 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 488

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