Chili Verde Pork

Name: Chili Verde Pork
Ingredients: 4 pounds pork butt, cut into 1-inch cubes, trimmed of fat; 4 yellow onions, chopped; 4 Anaheim chiles; 2 jalapeno, minced; 4 tablespoons garlic, chopped; 1 pound tomatillos, husk removed; 1/2 cup white wine; 1/4 cup white vinegar; 1 cup chicken stock; 2 tablespoons ground oregano; 2 tablespoons ground cumin; 1 tablespoon salt; 1 tablespoon ground black pepper

13 ingredients

10 steps

Ingredients

4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
4 yellow onions, chopped
4 Anaheim chiles
2 jalapeno, minced
4 tablespoons garlic, chopped
1 pound tomatillos, husk removed
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 tablespoons ground oregano
2 tablespoons ground cumin
1 tablespoon salt
1 tablespoon ground black pepper

Directions

1

In a medium Dutch oven, heat the oil, add the onion, peppers and garlic.
2

Saute until translucent, do not brown.
3

Remove and set mixture aside.
4

Lightly grill the tomatillos on open flame until lightly charred.
5

Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
6

Add pork butt to Dutch oven and cook over high heat until browned on all sides
7

Add the onion-pepper mixture and tomatillos to the pork.
8

Mix thoroughly and then deglaze with white wine and vinegar.
9

Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
10

Let simmer for 1 hour.