Friday, February 8, 2013
Mexican Pork Chile Verde
Pork Chile Verde is one of my favorite Mexican foods. I order chile verde burritos and tacos more frequently than any other food; when I am at a Mexican restaurant. I can't believe it took me this long to try making it at home. The long simmer time always intimidated me, but there was nothing to it. The whole prep and kitchen work time in this recipe was easily less than 15 minutes.
My entire family, even my youngest son, ate this meal and asked for seconds. (I wish I'd made more!) Chunks of pork are slowly simmered until tender in a rich green chile and tomato broth. Spicy enough to just warm your mouth, but then balanced and cooled by the polenta, rice or tortillas served with it. I served it over brown rice and over polenta. (I'll be posting the cheesy polenta recipe tomorrow.) My kids aren't big fans of polenta; I served theirs over rice. My husband and I preferred it with the polenta. Chile Verde is also delicious as a thick soup or stew, sopped up with hearty flour tortillas. I can hardly wait to make this again.
Mexican Pork Chile Verde
recipe adapted from Simply Simpatico
Yield: 4 servings, I recommend doubling this recipe if you want leftovers
1 tablespoon olive oil
2 lbs pork, cubed into 1" pieces, I used boneless pork sirloin chops, but pork shoulder is good as well
3 cloves garlic, minced
1/2 yellow onion, diced small
1 red bell pepper, chopped small, green bell pepper works as well
1 29 ounce can whole tomatoes
1/2 cup or 4 ounces green chile, roasted, peeled and chopped small, frozen or canned is fine also
1 teaspoon ground cumin
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt, adjust to taste
2 tablespoons fresh lemon juice
1/2 cup beef broth, (or 1/2 cup water, plus 1/2 teaspoon beef base)
1/4 cup fresh parsley, about 2 tablespoons minced
Heat the oil, over medium high heat, in the bottom of a large dutch oven or soup pot with a lid. Brown the pork and then add the onion, garlic and bell pepper. Saute for a few minutes, until the vegetables begin to soften. Add the tomatoes and crush them with your hands or a wooden spoon. Add the rest of the ingredients, except the parsley, and stir to combine.
Bring to a simmer and then reduce the heat to medium low. Cook, covered with a lid, for about 2 hours, stirring occasionally. The mixture should be barely simmering. After two hours, remove the lid and add the parsley. Taste and adjust seasonings if desired. Simmer for about 30-45 minutes, until the mixture has thickened. Enjoy!
Click here for printable recipe
~ Click here to Subscribe to Barefeet In The Kitchen by Email and receive new recipes in your inbox every day. ~
ONE YEAR AGO TODAY: Bacon Spinach and Sweet Potato Fritatta