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Chile Verde du Puerco

Cut:

Pork Butt

Stuffed Bacon Rolls

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

Instructions:

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.

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Serves 8.