Pork Chile Verde

–Remove husks from 1 ½ pounds of fresh tomatillos, or more to taste.  – 3 serrano pepper – 4 cloves garlic, peeled – 1 tablespoon olive oil – 3 tablespoons lard or vegetable oil – 3 pounds pork shoulder, or more to taste, trimmed and cut into 1 ½-inch cube – 2 teaspoons garlic salt

INGREDIENTS

– ½ teaspoon freshly ground black pepper – 1 medium yellow onion, coarsely chopped – 1 green bell pepper, coarsely chopped – ½ cup red wine – 1 cup low-sodium chicken stock – ⅓ cup chopped fresh cilantro – 1 teaspoon dried oregano – 1 teaspoon ground cumin – 1 teaspoon kosher salt

Start with a 350°F oven. Bowl together tomatillos, serrano pepper, and garlic. Brush olive oil on and coat. Place on baking sheet.

MAKING PROCESS

Roast for 30 minutes in the preheated oven until tender.After baking, chill the vegetables and place them in a food processor. Puree till smooth. Set oven to 275°F (135°C).

In a Dutch oven or heavy ovenproof pot, heat fat over medium heat while roasting vegetables. Garlic, salt, and pepper the pork and pile it in dishes. 

 Use a slotted spoon to transfer each batch to a platter after 7 minutes of browning. Discard all but 2 teaspoons of pan drippings.

Add onion and bell pepper to saucepan. Fry onions for 5 minutes, stirring regularly, until tender and transparent.Add wine and bring to a boil, scraping browned rice from the bottom with a wooden spoon.

Add browned pork, tomatillo puree, chicken stock, cilantro, celery, cumin, and salt.Cover and bake for 3-4 hours to tenderize pork.Serve after 15 minutes of covered simmering.

Remove husks from 1 ½ pounds of fresh tomatillos, or more to taste.

Trim and chop about 3 pounds of pork shoulder into 1 ½-inch cubes, or more to taste.

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