Chile Verde de Puerco

Name: Chile Verde de Puerco
Total time: 9900 s
Yield: 8 servings
Ingredients: 3 pounds boneless pork shoulder OR country-style ribs, cut into 1 1/2-inch pieces; 1 teaspoon salt; 1 teaspoon black pepper; 6 tablespoons flour; 5 tablespoons vegetable oil divided; 2 onions large, diced; 8 cloves garlic crushed; 2 pounds tomatillos husked, cored and quartered; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1 cinnamon sticks; 12 ounces beer; 14 1/2 ounces chicken broth; 6 poblano chiles halved, seeded, sliced into 1/2-inch thick strips; 2 yellow bell pepper seeded and cut into 1-inch squares; 3/4 cup cilantro chopped; 2 teaspoons orange zest grated

Pork

17Ingredients

┅Calories

3Hours

Ingredients

servings:

3 pounds boneless pork shoulder (OR country-style ribs, cut into 1 1/2-inch pieces)
1 teaspoon salt
1 teaspoon black pepper
6 tablespoons flour
5 tablespoons vegetable oil (divided)
2 onions (large, diced)
8 cloves garlic (crushed)
2 pounds tomatillos (husked, cored and quartered)
1 tablespoon ground cumin
1 tablespoon dried oregano
1 cinnamon sticks
12 ounces beer
14 1/2 ounces chicken broth
6 poblano chiles (halved, seeded, sliced into 1/2-inch thick strips)
2 yellow bell pepper (seeded and cut into 1-inch squares)
3/4 cup cilantro (chopped)
2 teaspoons orange zest (grated)

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Directions

Season pork with salt and pepper; dust with flour. Heat 4 tablespoons oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned. Heat remaining tablespoon oil in pot. Add onion, sauté 3-4 minutes, until soft, stir in garlic and sauté one minute more. Add tomatillos, cumin, oregano, cinnamon and pork. Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hours, stirring occasionally. Add chiles and yellow pepper, simmer partially covered for 30-45 minutes more, until chiles are tender. Discard cinnamon stick. Stir in cilantro and orange zest.

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