Chile Verde

By chelyc13

Pork in Green Chile Salsa.
*Leftovers make an excellent filling for tamales.

Ingredients

• 2 teaspoons whole cumin seeds
• 1 whole clove
• 1 teaspoons whole black peppercorns
• 10 tomatillos, husked and washed
• 2 jalapeno chiles, stemmed
• 8 anaheim chiles, roasted, seeded, and diced
• 4 large cloves garlic
• 2 1/2 teaspoons kosher salt
• 2 tablespoons fresh lard or vegetable oil
• 2 1/2 pounds boneless pork shouolder, cut into 3/4 inch cubes
• 2 large poblano chiles, roasted, seeded, and diced
• 1/2 white onion, finely diced
• 1 cup water, caldo de pollo, or caldo de res
• 1 dried bay leaf

Preparation

Step 1

1. In a small skillet over medium heat, toast the cumin, clove and peppercorns until fragrant, stirring frequently so they don't burn. Let cool completely and grind in a spice grinder.

2. Place the tomatillos and jalapenos in a small saucepan and cover with cold wate.r Bring to a boil and simmer 5 minutes, or until barely soft. Drain immediately and place in a food processor along with the anaheim chiles, garlic, and salt. Pulse until smooth.

3. Heat the alrge in a large skillet over meidum high heat and, working in batches, brown the pork on one side without stirring the meat, then turn and brown on the other side. Return all the pork to the skillet and add the poblanos and onion and cook, stirring, until the onionsa re soft, about 5 mintues. Add the ground spices and cook, stirring, for an additional 2 minutes, until the spices are fragrant. Transfer the pork mixture to 1 5 quart slow cooker.

4. Reduce the skillet heat to medium. Add the contents of the food processor to the pan and cook, stirring, until the salsa is thick and begins to stick to the pan. Add the water and bay leaf to the pan and simmer, stirring once or twice, for 5 minutes. Stir intot he pork in the slow cooker, cover, and cook on low 2 hours, or until the pork is tender. Serve hot with a bowl of cream alongside.