Authentic Pork Chile Verde & Salsa Verde / Green Chili Sauce

Chili Verde ( Roasted Green Chili Sauce )
3 lb Tomatillos, husked, rinsed
2 medium Onion chopped
4 cloves Garlic - crushed
1 Tbs Jalapeno peppers, coarsely chopped
3 Tbs Cilantro leaves, coarsely chopped
2 cups Water or light stock, to moisten & add Lime or lemon Juice to the mix
3 ea Anaheim chilies or Pablanos
5 ea Green onion chopped - all the green stems
1 teaspoon sea salt, or more to taste
1 tablespoon black pepper freshly ground
Authentic Pork Chile Verde
Ingredients:
5 lbs Pork butts or Pork shoulder (Note: look for the fatty ones) Dice all to 1/2 cubs including the fat
5 cups Roasted Green Chili Sauce
2 ea Onion coarsely chopped
5 ea Tomato, large, chopped (only fresh tomatoes)
3 ea Serrano chillies (Jalapeno's)
1 ea Sea salt and black pepper
1/4 cup each cumin seed and oregano dried, crushed
4 ea Anaheim Chiles

1. Chili Verde ( Roasted Green Chili Sauce )

2. Method:

3. Place the Anaheim chilies on a baking sheet and roast them until the skins blister and turn black, 25 to 30 minutes. Remove the chilies and place them in a paper bag to steam for 10 minutes. When cool enough to handle, peel, stem, seed and cut the peppers into chunks .
add to the mix when blending.

4. Heat a large-size, cast iron skillet over medium-high heat until hot add pork fat and sear tomatillos until all sides are lightly charred and tomatillos feels softer, about 10 minutes. Place in bow, then sear all other vegetables in pork fat, Reduce the heat to medium low and cook for 20 minutes, stirring occasionally with a wooden spoon. Remove from heat and cool for 15 minutes. place ½ of mixture into a blender at a time and pureé until smooth and place into a large bowl, then let cool. Repeat process with second batch. Add the Water or light stock, to moisten w/ lime or lemon juice when blending.

5. Authentic Pork Chile Verde

6. Method:

7. Rub the diced Pork w/ all the spices and place in a large roasting pan at 400 degrees to braise the pork, no lid stirring during roasting to brown the meat for about 45 minutes or until brown. (Note this can be done on top of the stove in a skillet, doing smaller portion at a time.)

8. Meanwhile, Heat a large-size, cast iron skillet over medium-high heat until hot add pork fat and sear the onions, Serrano chillies (Jalapeno's) to light tan, add them to the roasting pan after the pork is brown, add 5 cups of the Chili Verde sauce and the chopped tomatoes (only fresh tomatoes) cover and place in the oven, reduce heat to 350 degrees and Cook for about 1 hour, then remove lid and cook for another 30 minutes, stirring occasionally to help the vegetables break down and checking to see if the meat is tinder. Remove pot from oven and let rest for 15 minutes, Note: if to thick add some water or to thin add cornstarch.

Servings: 25
Yield: 5oz

Cooking Times
Preparation Time: 1 hour and 25 minutes
Cooking Time: 2 hours and 30 minutes
Inactive Time: 1 hour
Total Time: 4 hours and 55 minutes

Nutrition Facts
Serving size: 1/25 of a recipe (4.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 11 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 252.09
Calories From Fat (57%) 142.48
% Daily Value
Total Fat 15.41g 24%
Saturated Fat 5.72g 29%
Cholesterol 88mg 29%
Sodium 231.86mg 10%
Potassium 385.98mg 11%
Total Carbohydrates 3.22g 1%
Fiber 0.56g 2%
Sugar 1.55g
Protein 23.82g 48%

Recipe Type: Main Dish, Salsa, Sauce

Tips
1. Serve in bowls. w/ plain rice, refried beans and warm tortillas on the side.... You for got the sour cream and the cheese, well how about the avocado, well lets have a party?

2. Great for Burrito's

3. Canned green diced chilies can be substituted & by using Hernandez's green chilies salsa

Source
Author: Defozs