Everything Green Chili Verde
Everything Green Chili Verde os so lip-smacking good! To me, it is one of the most deserving of foods to be awarded the "comfort food" tag. Served on warm tortillas with a dab of sour cream and some Chipotle Tomatillo Salsa, it will definitely warm your heart and soul.
Everything Green Chili VerdeIngredients:
1 (2 1/2 - 3) pound pork shoulder roast, cut into 1-inch cubesDirections:
unbleached all-purpose flour for dredging
2-3 T. bacon drippings (from range-fed pig,with no nitrates or nitrites)
2 (11-oz.) jars nopalitas (cactus), drained,
or two paddles fresh nopales, cut into 1-inch squares
1 green bell pepper, seeds and membrane removed, cut into 1-inch squares
2 fresh pasilla or pabalno peppers, seeds and membrane removed, cut into 1-inch squares
1 fresh jalapeno pepper, seeded and chopped (wear rubber gloves)
12 med. sized tomatillas, hush removed and cut into quarters
1 bunch green onions, chopped
1 bunch cilantro, washed well and chopped
3 cloves garlic, crushed
1/4 c. filtered water
real sea salt and freshly ground black pepper
warm corn tortillas
1. Preheat oven to 300 degrees.
2. Cover nopales with water and soak while browning meat (browning the meat is the next step - see below).
3. Dredge meat in flour.
4, Heat a heavy-bottomed Dutch oven (with a tight-fitting lid) until hot (but not smoking).
5. Add 2 T. of drippings to pan and immediately add pork.
6. Lower heat. Brown meat on all sides over medium-high heat, adding more bacon drippings as needed.
7. Add all other ingredients, including nopales (drained of water) to the pot along with 1/4 c. water.
8. Cover pot with lid and place in oven.
9. Let cook for 4-5 hours, checking occasionally to make sure no steam is escaping and there is plenty of liquid in the pot.
10. Serve with warm corn tortillas.
Makes 8 servings.
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