This Green Pork Chile is a variation on a Bobby Flay recipe.In the summer, when tomatillos and peppers are fresh, I would make the slow salsa. At other times of the year, use the quick salsa.
Use either a quick salsa or a slow salsa…
Quick Green Salsa Ingredients:
1 cup of Herdez brand Green Tomatillo Salsa
8 ounces of canned diced green chiles (use Hatch or Ortega)
1/2 cup by volume of my Habanero/Green-Pepper salsa (see recipe)
Slow Salsa Ingredients:
1 onion diced
1 pound green tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
1 tablespoons canola oil
1 carrot (sliced)
1 pound Pork (diced into 1 inch cubes)
3 tablespoons canola oil
2 cups chicken stock
1 cup chopped fresh cilantro leaves
10 flour tortillas, warmed
If making slow salsa…
- In a large bowl, toss the onion, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a foil-lined baking sheet.
- Roast in oven until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
Meanwhile, in a large Dutch oven over medium-high heat on the stove, add the oil and heat. If you do not have a dutch oven then use a roasting pan. Brown the pork, in batches, until well-browned.
When pork is browned…
- Add all of the pork back to the pan
- Add either the quick salsa or the slow salsa
- Cover with chicken stock. If this does not cover the meat then add some water.
- Cover the pan and place in the 400 degree oven.
- Cook until the pork is very tender, about 1 1/2 hours.
While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas and/or rice on the side.