Pork Chili Verde Green Pork Chili скачать в хорошем качестве

Pork Chili Verde Green Pork Chili

One of my families favorite type of food is Mexican. Having lived for many years in southern California we were very luck to have access to some delicious Mexican food. But since moving to Wisconsin finding good Mexican food has become somewhat difficult. So today I decided to make my own homemade Pork Chili Verde, or otherwise known as Green Pork Chili. So easy to make, and so very delicious! The key ingredients are the various Peppers, and if you can get a hold of them where you live I would certainly recommend you giving this recipe a shot. You will not be disappointed! Ingredients: 2 tablespoons vegetable oil 2-3 pounds boneless pork shoulder, cut into 2-inch pieces 1 yellow onion, diced 2 teaspoons kosher salt, or to taste 2 teaspoons dried oregano 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 10 fresh tomatillos, removed from husks and rinsed 3 jalapeño chile peppers, seeded 1 poblano chile pepper, seeded 6 cloves peeled garlic 1/2 cup packed cilantro leaves 2-3 cups chicken stock, or as needed 1 1/2 pounds Yukon Gold potatoes, quartered freshly ground black pepper to taste 1/4 cup sour cream 1 tablespoon chopped fresh cilantro Heat oil in a pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix, turning pieces over to brown on the other side, 4 to 5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low. Cut tomatillos into quarters. Place into a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds. Stir sauce into pork mixture. Add 1 teaspoon kosher salt. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour. Add potatoes, remaining 1/2 teaspoon kosher salt, and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45 minutes to 1 hour. Garnish individual servings with a dollop of sour cream and some cilantro. Serve and enjoy! Original Recipe: https://www.allrecipes.com/recipe/245... Dare Mighty Things IPA: https://www.thebrewingprojekt.com/our... My Website: https://www.erikssmokingbbq.com/