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Chile Verde de Puerco
Courtesy of National Pork Board
Servings: 8
Prep Time: 15 Min. Cook Time: 2 Hr. 30 Min. What you need:
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+ 3 lb. boneless pork shoulder, OR country-style ribs, cut into 1-1/2-in. pieces
+ 1 tsp. salt + 1 tsp. black pepper + 4-6 Tbsp. flour + 5 Tbsp. vegetable oil, divided + 2 large onions, diced + 8 cloves garlic, crushed + 2 lb. tomatillos, husked, cored and quartered + 1 Tbsp. ground cumin + 1 Tbsp. dried oregano + 1 cinnamon stick + 1 (12 oz.) beer + 1 (14-1/2 oz.) can chicken broth, canned + 6 poblano chiles, halved, seeded, sliced into 1/2-in. thick strips + 2 yellow bell peppers, seeded and cut into 1-in. squares + 3/4 c. cilantro, chopped + 2 tsp. orange zest, grated What to do:
1. Season pork with salt and pepper; dust with flour. Heat 4 Tbsp. oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned.
2. Heat remaining Tbsp. oil in pot. Add onion, sauté 3-4 min., 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 hrs., stirring occasionally. Add chilies and yellow pepper, simmer partially covered for 30-45 min. more, until chilies are tender. Discard cinnamon stick. Stir in cilantro and orange zest. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Nutritional information:
Calories: 478; Total Fat: 27g; Saturated Fat: 7g; Cholesterol: 100mg; Total Carbs: 26g; Fiber: 7g; Protein: 33g; Sodium: 605mg;
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