Chile Verde de Puerco
INGREDIENTS
- 3 pounds boneless pork shoulder or country-style ribs, cut into 1 1/2-inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4-6 tablespoons flour
- 5 tablespoons vegetable oil, divided
- 2 large onions, diced
- 8 cloves garlic, crushed
- 2 pounds tomatillos, husked, cored and quartered
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 cinnamon stick
- 1 12-ounce can beer
- 1 14 1/2-ounce can chicken broth
- 6 poblano chiles, halved, seeded, sliced into 1/2-inch-thick strips
- 2 yellow bell peppers, seeded and cut into 1-inch squares
- 3/4 cup chopped cilantro
- 2 teaspoons grated orange zest
PREPARATION
Season pork with salt and pepper; dust with flour. Heat 4 tablespoons oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned. Heat remaining tablespoon oil in pot. Add onion, sauté 3-4 minutes, until soft, stir in garlic and sauté one minute more. Add tomatillos, cumin, oregano, cinnamon and pork. Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hours, stirring occasionally. Add chiles and yellow pepper, simmer partially covered for 30-45 minutes more, until chiles are tender. Discard cinnamon stick. Stir in cilantro and orange zest.
