Pork With Green Chilies Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Boneless pork butt | 3 Pound | |
| 2 medium white onions, thinly sliced lengthwise | ||
| Garlic | 3 Clove (5gm), minced | |
| Salt | 1 1/2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Dried oregano | 3/4 Teaspoon | |
| Tomatillos | 8 Small, finely chopped | |
| 3 or 4 fresh Anaheim chilies or canned green chilies, seeded, deveined, finely chopped | ||
| 1 large tomato, peeled, coarsely chopped | ||
| Coriander leaves | 1/4 Cup (16 tbs) | |
| Chicken broth | 3/4 Cup (16 tbs) | |
| Lime juice | 2 Teaspoon | |
| Hot cooked white rice | 4 Cup (16 tbs) | |
| Toasted slivered almonds | 1/2 Cup (16 tbs) | |
| Fresh coriander sprigs | ||
| Radish slices | ||
Directions
1. Heat lard in 5- to 6-quart (5-to 6-L) Dutch oven over medium heat until hot. Add about 1/3 of pork in single layer. Cook, turning occasionally, until brown on all sides, about 10 minutes; remove to plate. Repeat until all pork has been browned.
2. Remove and discard all but 2 tablespoons (30 mL) drippings from pan. Add onions and garlic; saute over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano.
3. Add tomatillos, chilies, tomato and coriander leaves to pan; stir in stock. Heat over high heat to boiling.
4. Return pork to pan; reduce heat to low. Simmer, covered, until pork is tender, 1 1/2 to 2 hours.
5. Uncover pan; increase heat to medium. Cook at low boil, stirring occasionally, until sauce is thickened, 20 to 30 minutes longer. Stir in lime juice.
2. Remove and discard all but 2 tablespoons (30 mL) drippings from pan. Add onions and garlic; saute over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano.
3. Add tomatillos, chilies, tomato and coriander leaves to pan; stir in stock. Heat over high heat to boiling.
4. Return pork to pan; reduce heat to low. Simmer, covered, until pork is tender, 1 1/2 to 2 hours.
5. Uncover pan; increase heat to medium. Cook at low boil, stirring occasionally, until sauce is thickened, 20 to 30 minutes longer. Stir in lime juice.
Chef
