Colorado-Style Pork Green Chile

配料

Ingredients

3-4 pound pork shoulder roast (or cubed pork)

Vegetable oil

Salt

Cumin

Chile powder

Cayenne (optional)

1 large onion, diced

https://www.westword.com/food-drink/molly-martin-green-chile-recipe-17996673/

6-10 cloves of garlic, minced

6-8 tomatillos, diced

1 14.5-ounce can diced fire roasted tomatoes

2-3 cups of roasted green chiles, diced

2 32-ounce boxes of chicken stock (or homemade chicken stock)

2-3 tablespoons cornmeal

步骤

I usually use a pork shoulder roast, but you can also use cubed pork if you're short on time. Season pork with a mix of salt, cumin and chile powder. If I have mild chiles and want more heat, I'll add cayenne, too.

Add a few tablespoons of vegetable oil to a deep pan and sear pork over medium heat until browned on all sides. Remove from pan.

Add more oil if needed and saute onion and garlic for a few minutes.

Add tomatillos, canned tomatoes and green chiles. Toss everything together and season with more salt. I usually add more cumin, as well.

Add pork back to the pot along with enough chicken stock to cover the meat. Bring to a boil and turn heat to low.

Taste and adjust seasoning after an hour or so if you're using a whole roast (and after thirty minutes for cubed pork). Add a couple tablespoons of cornmeal to thicken. You can add more as the chile cooks down to get to your desired consistency.

Simmer until you can shred the pork roast (two to three hours total). If using cubed pork, cook until it's tender, usually about an hour.

Sometimes I remove the cooked pork and shred it in a separate bowl. Before adding the meat back in, I use an immersion blender to lightly blend the chile - not completely, since you still want some chunks of chiles, onions, etc. This gives the final dish a nice, saucy consistency.

I like to eat it as a stew, garnished with limes, cilantro, sour cream and cheddar cheese, and served with flour tortillas.