Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Pork Chile Verde paired up with rice and beans, and some warm flour tortillas are the perfect combination for a delicious dinner meal.
- 4 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-2 inch cubes.
- 2 medium yellow onion, diced
- 6 cloves garlic, minced
- 1 cups chicken stock
- 1 tsp ground cumin
- 1 tablespoon dried Mexican oregano
- Kosher Salt
- Freshly ground Black Pepper
- Olive Oil
Directions:
Trim off any excess fat from the pork and cut into
In a large (6 to 8 quart) stockpot, over high heat, sear
the pork in the olive oil until golden brown.
Remove the pork from the pot and pour off any oil or
Remove the pork from the pot and pour off any oil or
fat drippings, but leave 2 tablespoons of oil
onion, garlic, salt, and pepper and saute until
transparent.
cook for 1/2 hour.
Serve with Rice and Beans (optional).