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Chile Verde de Puerco

Chile Verde de Puerco

Courtesy of National Pork Board 8 Servings • 15 Min. Prep Time • 2 Hr. 30 Min. Cook Time
Ingredients
3 lb. boneless pork shoulder, OR country-style ribs, cut into 1-1/2-in. pieces
1 tsp. salt
1 tsp. black pepper
4-6 Tbsp. flour
5 Tbsp. vegetable oil, divided
2 large onions, diced
8 cloves garlic, crushed
2 lb. tomatillos, husked, cored and quartered
1 Tbsp. ground cumin
1 Tbsp. dried oregano
1 cinnamon stick
1 (12 oz.) beer
1 (14-1/2 oz.) can chicken broth, canned
6 poblano chiles, halved, seeded, sliced into 1/2-in. thick strips
2 yellow bell peppers, seeded and cut into 1-in. squares
3/4 c. cilantro, chopped
2 tsp. orange zest, grated

Directions:

1. Season pork with salt and pepper; dust with flour. Heat 4 Tbsp. oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned.

2. Heat remaining Tbsp. oil in pot. Add onion, sauté 3-4 min., until soft, stir in garlic and sauté one minute more. Add tomatillos, cumin, oregano, cinnamon and pork. Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hrs., stirring occasionally. Add chilies and yellow pepper, simmer partially covered for 30-45 min. more, until chilies are tender. Discard cinnamon stick. Stir in cilantro and orange zest.

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com

Nutrition:

Calories: 478; Total Fat: 27g; Saturated Fat: 7g; Cholesterol: 100mg; Total Carbs: 26g; Fiber: 7g; Protein: 33g; Sodium: 605mg;
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