PORK CHILE VERDE STEW RECIPES

Steps:

• In a large stock pot over high heat sear the pork in the vegetable oil until browned.
• Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
• Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
• Add the cumin, then stir in pork and chicken stock.
• Simmer for 1/2 hour.
• Add in poblanos, jalapenos and bell peppers.
• Puree the tomatillos and cilantro in a blender, and add them to the pot.
• Cook for an additional 30 to 45 minutes.
• Serve with Mexican/Spanish rice and refried beans.

Steps:

• Stir the flour, salt and black pepper in a large bowl. Add the pork and toss to coat.
• Heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat. Add the pork to the saucepan in batches and cook until well browned, stirring occasionally. Remove the pork from the saucepan.
• Reduce the heat to medium. Heat the remaining oil in the saucepan. Add the onion, green peppers, poblano chile, jalapeno peppers and oregano and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute.
• Stir the broth, green chiles and cilantro in the saucepan. Return the pork to the saucepan. Reduce the heat to medium-low. Cook, uncovered, for 1 hour or until the pork is fork-tender, stirring occasionally. Serve with the sour cream and additional fresh cilantro.