Pork Chili Verde

By kathryns

"brining the shoulder 12 hours-a day in advance adds a lot of flavor. Baking the dish in a claypot (an old family recipe) negates the need for water and keeps all the natural flavors in the dish as well."

SEE "SOUPS AND SAUCES / SALSA VERDE" For Tomatillo Salsa

Ingredients

• 8 fresh Anaheim chilies
• 1 teaspoon cumin seeds
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 2 pounds trimmed boneless pork shoulder, cut into 1/2-inch pieces
• 3 garlic cloves, finely chopped
• 4 cups (or more) water

Details

Servings 4
Preparation time 60mins
Cooking time 120mins
Adapted from epicurious.com

Preparation

Step 1

Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chilies.

Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside.

Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes. Add chilies, cumin and garlic. Sauté 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary.)