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Receta Pork Chili Verde:
by Global Cookbook

Pork Chili Verde:
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  Raciónes: 4

Ingredientes

  • 8 x fresh Anaheim chilies*
  • 1 tsp cumin seeds
  • 2 Tbsp. vegetable oil
  • 1 c. onion, minced
  • 2 lb trimmed boneless pork shoulder, cut into 1/2-inch pcs
  • 3 clv garlic, finely minced
  • 4 c. (or possibly more) water

Direcciones

  1. Char Anaheim chilies over gas flame or possibly in broiler till blackened on all sides. Enclose in plastic bag 10 min. Peel, seed and chop chilies.
  2. Stir cumin seeds in heavy small skillet over medium-low heat till fragrant, about 4 min. Transfer to spice grinder; process till finely grnd. Set aside. Heat oil in heavy large pot over medium-high heat. Add in onion; saute/fry 3 min. Add in pork; cook till juices evaporate and meat browns, stirring often, about 20 min. Add in chilies, cumin and garlic.
  3. Saute/fry 5 min. Add in 4 c. water Simmer uncovered over medium-low heat till meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer till sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead.
  4. Cover; chill. Rewarm over medium heat, adding 1/2 c. water to loosen mix if necessary.)
  5. Makes About 4 C.. This can also be used in burritos or possibly tacos. Description: "Traditionally, the tortillas are fried in oil till soft. Weve omitted the oil by wrapping the tortillas in damp paper towels and heating them in the microwave."