Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Pork butt - trimmed of fat

  2. 2 Yellow onions - quartered

  3. 1 tablespoon 15ml Ground cumin

  4. 2 Bay leaves

  5. 1 teaspoon 5ml Black peppercorns

  6. 1/2 teaspoon 2 1/2ml Cayenne

  7. Chile Verde - (see below)

  8. Corn Tortillas - for accompaniment

  9. Diced seeded tomatoes - for accompaniment

  10. Sour cream - for accompaniment

  11. Chile Verde

  12. 1 lb 454g / 16oz Fresh mild green New Mexico chiles

  13. (or Anaheims)

  14. 1 lb 454g / 16oz Fresh hot green New Mexico chiles - (Big Jim's)

  15. (or anchos or poblanos)

  16. 2 tablespoons 30ml Vegetable oil

  17. 1/2 cup 31g / 1.1oz Chopped white onion

  18. 2 tablespoons 30ml Minced garlic

  19. 1 tablespoon 15ml Minced seeded jalapeño pepper

  20. 2 teaspoons 10ml Dried Mexican oregano

  21. 1 teaspoon 5ml Salt

  22. 1 teaspoon 5ml Ground cumin

  23. 2 tablespoons 30ml All-purpose flour

  24. 3 cups 711ml Chicken stock

  25. (or canned low-sodium chicken broth)

  26. 1/2 cup 8g / 1/3oz Chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.

  2. Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.

  3. Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.

  4. Chile Verde: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.

  5. In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapeños, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.

  6. Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.

  7. This recipe yields 4 servings.


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