- 6 pounds pork shoulder roast, cut into 2- to 3-inch chunks
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 3 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon chile powder
- 1 cup all-purpose flour (optional)
- 3 tablespoons canola or olive oil
- 2 large yellow onions (diced?)
- 12–15 cloves garlic, peeled
- 8 poblano peppers, cut in half and seeds removed
- 6 Anaheim chiles, cut in half and seeds removed
- 12 medium-sized tomatillos, rinsed and husk removed (chopped or whole?)
- 1 bunch cilantro, chopped
- 2 tablespoons dried Mexican oregano
- 1 large Mexican beer (how many ounces?)
- 2 quarts chicken stock or water
About this recipe
Armenta Family Slow-Cooked Pork Chile Verde
Heritage recipe provided by Chef Cory Armenta –The Catamount, Los Gatos, as part of Fall+Holiday 2017's Chefs Talk Turkey article.
Season the cubed pork in a mixing bowl with dried spices and salt and pepper. Add flour at this point if you want to thicken the sauce. Refrigerate for 2 hours or overnight.
In a large Dutch oven or other heavy-bottomed pot, heat 3 tablespoons of canola or olive oil. Season the pieces of pork with kosher salt and pepper. Brown the meat, a minute on each side, and remove to a plate. Add onions, garlic, chiles and tomatillos to the pot and cook for 5–10 minutes. Add chopped cilantro and remaining ingredients. Add beer and chicken stock, bring to a boil. Reduce heat to a low simmer and return pork to the pot. Cover and simmer for 90 minutes, stirring occasionally to break up the chiles and tomatillos.
Add additional chopped cilantro, served over rice with tortillas, sour cream and plenty of fresh lime.