Chili Verde

PORK FOODSERVICE
15Ingredients
65Minutes

Ingredients

US|METRIC
  • 11 pounds pork shoulder (diced 1-inch)
  • 4 pounds pig feet (roasted)
  • 4 1/2 pounds onions (diced)
  • 9 ounces garlic (sliced thin)
  • 3 gallons chicken stock (or pork stock)
  • 4 bay leaves
  • 9 pounds tomatillos
  • 4 1/2 pounds poblano chiles
  • 2 pounds jalapeno chilies
  • 1 bunch cilantro
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 pound corn tortillas (fried)
  • salt
  • pepper
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    Directions

    1. 1. Sear cubed pork in batches in large rondeaux over high heat. You are looking for golden brown and not heavily caramelized.
    2. 2. Add garlic and onions and sweat until tender and translucent.
    3. 3. Add coriander, bay and cumin, roasted pig feet, stock and season with salt and pepper. Bring to a simmer and cover with parchment cartouche.
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