Mario Batali's Braised Pork with Green Chiles

By tori420d

Ingredients

• 4 tablespoon Vegetable Oil
• 3 pound Boneless Pork Butt (cut into 2-inch chunks)
• 4 Poblano Peppers
• 6 Serrano Peppers
• 2 Jalapeno Peppers
• 1 pound Tomatillos (Halved)
• 1 Yellow Onion (diced)
• 6 cloves Garlic (sliced)
• 2 tablespoon Cumin
• 1 bunch Cilantro (chopped and divided)
• 3 cup Chicken Stock
• 1 bottle Ale Beer
• Salt to taste
• Lime wedges (for garnish)
• Sour Cream (for garnish)
• 12 Flour Tortillas

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

Preheat the oven to 450 degrees.

2 tablespoon Vegetable Oil
Salt
4 Poblano Peppers
6 Serrano Peppers
2 Jalapeno Peppers

Toss the poblanos, serranos, and jalapenos in 2 tablespoons of the vegetable oil and season with salt. Place in the oven to roast for about 15 minutes or until the skin is dark brown. Remove from the oven and allow to cool. Remove the skin and the seeds from the peppers.

1 pound Tomatillos (Halved)
1/2 bunch Cilantro (chopped)
Salt

In a blender, puree the peppers with the tomatillos and half the cilantro and season with salt.

3 pound Boneless Pork Butt (cut into 2-inch chunks)
Salt and pepper
1 Yellow Onion (diced)
6 cloves Garlic (sliced)
2 tablespoon Cumin

Heat the remaining oil in a Dutch oven. Season the pork with salt and pepper and brown the pork on all sides. Add the onions, garlic, and the cumin and cook for 2 more minutes.

3 cup Chicken Stock
1 bottle Ale Beer
1/2 bunch Cilantro (chopped and reserve some for garnish)

Add the beer and the chicken stock and bring to a boil and reduce to a simmer. Add the rest of cilantro (saving some for garnish). Stir in the tomatillo mixture and let simmer until the pork is tender and the mixture has reduced a bit, about an hour and a half.

Lime wedges (for garnish)
Sour Cream (for garnish)
12 Flour Tortillas
Cilantro

Serve with sour cream, lime wedges, fresh cilantro, and flour tortillas.