Receta Carne De Puerco Con Chile Verde
by Global Cookbook

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	Raciónes: 8

Ingredientes

Optional - your favorite fresh green chiles, minced or possibly sliced. Cilantro if desired it.
Slice up the pork and trim away most of the fat. Dice both the lean meat and the fat into 1/2-inch cubes; set the diced fat aside.
In a heavy pot over a warm flame, cook the lean pork with the water, stirring till the water is gone and the meat begins to brown. Add in onion & garlic, and stir constantly till the onion becomes transparent.
Reduce heat to a simmer and add in tomatillos & canned chilis (be*sure* to drain the tomatillos before crushing; the water they are packed in is too salty).
Cover the pot and simmer slowly for about an hour, stirring occasionally to prevent sticking.
Meanwhile, render the diced pork fat into cracklings by sauteeing in a skillet over medium heat till the pcs are brown and crispy. Drain and salt the cracklings and set aside; save the lard for any other dish where you want some high-quality cholesterol stuff.
After an hour the chile verde should be pretty juicy but not watery. Add in a little water if it's too dry. Add in salt & pepper to taste, and if you want it hotter, add in your fresh chiles now. Cover and simmer again for at least half an hour. The longer the better.
To serve, sprinkle with minced cilantro (if used) and the cracklings.
Serve with Spanish rice, tortillas, black beans, and ice-cool beer.
Serves6 or possibly 8.