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Chile Verde con Puerco (green chile with pork)

Cook time, about 4 hours. Preparation time, maybe half an hour.

INGREDIENTS:

• 4 pounds lean, boneless pork, diced ½ to 1 inch
• 4-6 cups chicken stock
• 2 lbs fresh tomatillos, husked and coarsely chopped
• 10-12 roasted, large green chilis, deveined and chopped (Hatch or Poblano are best, Anaheim will work, add a jalapeno or two if you want some spicy hot)
• 4 garlic cloves, minced
• 2-3 large, sweet onions, finely chopped
• ½ cup chopped, fresh cilantro
• 2 teaspoons oregano
• 2 teaspoons cumin
• 2 teaspoons coarse ground coriander seed (soak in water)
• ½ teaspoon sugar (optional)
• Salt
• Black pepper
• Flour
• About ½ cup bacon fat

PREPARATION:

Season the pork with salt and pepper. Dredge in flour coating on all sides. Heat bacon fat in a cast iron skillet over medium high heat – not quite hot enough to smoke. Brown the meat in small batches ensuring you brown on all sides. Remove, drain and place into a large, deep pot. 

Add chopped onions and peppers to the remaining fat, continuing to simmer over moderate heat, stirring occasionally until onions are translucent and chilis are limp. Add garlic and continue to sauté 1-2 minutes longer.

Combine sautéed onions and peppers, chopped tomatillos, dry spices and cilantro with the pork in the stew pot. Add enough chicken stock to cover the ingredients, increase heat and bring to a boil, the reduce to a low simmer.

Cook uncovered for two hours to reduce, adding more stock if necessary to ensure the ingredients remain covered. Taste and adjust for seasoning by adding salt and pepper as desired. Cover and continue slow simmering for another two hours, stirring often from the bottom to prevent scorching.

The finished product should be a semi-thick stew, chunky with meat but with most of the veggies reduced to a thick liquid.

Serve over rice garnished with a little sprinkle of chopped, fresh cilantro, grated sharp cheddar cheese and chopper sweet onion.

Alternately, mix with either rice or cooked, diced potatoes and roll up in flour tortillas to make burritos. Use a bit more of the chile verde as sauce. Garnish with shredded cheese and chopped sweet onion.

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