Pork Chile Verde

Makes 6 to 8 servings

Kelly Molthen

ingredients

4 pounds pork loin (I use the cuts from the package that Costco sells in the fresh meat section), cut into 1-inch cubes
2 tsp salt
1 tsp freshly ground black pepper
Flour for dredging
1/4 cup vegetable oil
3 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds, crush chiles, cut into 1-inch cubes
2-3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 pounds tomatillos, roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups chicken stock

1
Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a crock pot. Sautee the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
2
Add the sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chick broth. Cover pot and cook on low for 7-8 hours until meat is super tender.
3
Warm flour tortillas and fill with chile verde, shredded Monterey jack cheese, sour cream (optional), salsa and avocado slices.