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Chili Verde
Summary Not available
Person: 8
Calories: 399kcal
Materials
- 1 1/2 tomato
- 1 poblano pepper
- 6 cloves
- 2 jalapenos chopped
- 3 pepper
- 1 tbsp cilantro (washed and chopped)
- 2000 g pork butt and cut into 2 x 1 1/2 inch chuncks
- 2 tsp salt
- 2 oil
- 1 tsp black pepper
- 240 g white onion
- 1 minced garlic
- 1 tsp dried oregano
- 4 cups chicken stock
Instructions
- Roast vegetables Broil Preheat oven to broil
- Remove papery husks from tomatillos and rinse well
- Slice the tomatillos in half, and place on a baking sheet with the six cloves of garlic
- Roast To the baking sheet add the sliced and seeded jalapenos, anaheim peppers, and the poblano peppers
- Roast until the skins begin to turn brown
- Remove the pan from the oven
- Cover the baking sheet with parchment paper, and allow the skins to loosen on the tomatillos
- Prepare sauce Remove the skins of peppers and the paper from the garlic
- Puree in a blender the tomatillos, garlic, and jalapeno peppers
- Prepare meat Cut While the peppers are cooling, cut the pork into bite-sized pieces
- Salt the pork
- Sear Add a couple of tablespoons of vegetable oil to the pot
- Brown the pork on all sides in a cast iron dutch oven, or in a large pot
- Do this in small batches so the pork browns evenly
- Remove pork as it browns and set aside
- Saute Add the chopped garlic and chopped onions in the same dutch oven until they become translucent
- Simmer Then add tomatillo mixture, pork, and seasonings back into the pot
- Add in chicken stock, and simmer on low for about 2 hours or until the pork is tender
Notes
No extra notes
Nutrition
Calories: 399kcal | Carbohydrates: 10g | Protein: 51g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 919mg | Potassium: 1122mg | Fiber: 1g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 4mg
