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Ingredientes
- 1 lb pork butt trimmed of fat
- 2 x yellow onions quartered
- 1 Tbsp. grnd cumin
- 2 x bay leaves
- 2 tsp dry Mexican oregano
- 1 tsp salt
- 1 tsp black peppercorns
- 1/2 tsp cayenne
- Â Â Chile Verde (see below)
- Â Â Corn Tortillas for accompaniment
- Â Â Diced seeded tomatoes for accompaniment
- Â Â Lowfat sour cream for accompaniment
- 1 lb fresh mild green New Mexico chiles
- Â Â (or possibly Anaheims)
- 1 lb fresh warm green New Mexico chiles (Big Jim's)
- Â Â (or possibly anchos or possibly poblanos)
- 2 Tbsp. vegetable oil
- 1/2 c. minced white onion
- 2 Tbsp. chopped garlic
- 1 Tbsp. chopped seeded jalapeno pepper
- 2 tsp dry Mexican oregano
- 1 tsp salt
- 1 tsp grnd cumin
- 2 Tbsp. all-purpose flour
- 3 c. chicken stock
- Â Â (or possibly canned low-sodium chicken broth)
- 1/2 c. minced fresh cilantro
Direcciones
- Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
- Lower the heat to medium-low and simmer till tender, about 45 min, skimming the surface to remove any scum which forms. Drain in a colander.
- Shred the liquid removed pork and return to the pot. Add in the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook till heated through. Serve warm with tortillas and other desired condiments.
- Chile Verde: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs till all sides are charred black, about 7 to 10 min. (Alternately, the peppers can be roasted under a broiler, or possibly on top of a gas or possibly charcoal grill.) Place the blackened peppers in a plastic or possibly paper bag, and let rest till cold sufficient to handle, about 15 min. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
- In a large saucepan, heat the oil over medium-high heat. Add in the onions and cook, stirring, till tender, about 3 min. Add in the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add in the flour and cook, stirring, without allowing to color, for 2 min. Add in the minced peppers, and stir well to combine. Add in the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 min.
- Remove the chile verde from the heat, add in the cilantro, and adjust seasoning, to taste.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 256 | |
| Calories from Fat 110 | 43% |
| Total Fat 12.4g | 16% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.21g | |
| Cholesterol 46mg | 15% |
| Sodium 1506mg | 63% |
| Potassium 690mg | 20% |
| Total Carbs 17.85g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.03g | 3% |
| Protein 18.91g | 30% |
