Carne de puerco en chile verde is a popular home-cooked dish in Latin communities from Los Angeles to New Mexico. It is simply a pork stew with mild green chiles added. The fresh chiles are roasted to give them a smoky flavor; they can be done over an open flame, under the broiler, or on an outdoor grill, but canned chiles work fine as well. There is not much water added here; you want
this to be nice and thick. Serve with corn or flour tortillas.
COOKER: Medium or large round or oval
SETTING AND COOK TIME: LOW for 6 to 8 hours
- 3 pounds boneless pork shoulder or Boston butt, trimmed of visible fat and cut into 1/2-lnch cubes
- 2 tablespoons olive or peanut oil
- 1 large yellow onion, diced
- 3 cloves garlic, crushed
- 2 large ripe or 5 to 6 canned tomatoes, chopped
- 12 to 15 Anaheim chiles, roasted (page 134), seeded, peeled, and cut into
- 1/2 - to 1-inch-wide strips, or four 4-ounce cans roasted whole green chiles,
- drained and cut into 1/2- to 1-inch-wide strips
- Pinch of ground cumin
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper to taste
1. Pat the meat dry with paper towels. In a large skillet over medium-high heal, warm 1 tablespoon of the oil until very hot. Add the meat in batches and cook until browned on all sides, 4 to 5 minutes, adding the remaining oil as necessary.Transfer to the slow cooker along with all but 1 tablespoon of the pan juices.
2. Add the onion and garlic to the skillet and cook, stirring, until limp; add to the slow cooker along with the tomatoes, chiles, and cumin. Add water just to cover. Cover and cook on LOW until the pork shreds easily when pressed with a spoon, 6 to 8 hours. Season with the salt and pepper and serve hot.