Dd's Chile Verde

Chile Verde

 

3 #s pork butt, fat trimmed, cubed

2 tsp salt

1 tsp black pepper

1 tsp lemon pepper

1/4 tsp ground oregano

4 cloves garlic, minced

3 c Salsa Verde, recipe follows

½ c fresh cilantro, chopped

½ tsp ground cumin

2 (4 oz.) cans chopped green chiles, minced

1 large yellow onion, chopped

Salsa Verde:

3 c water

12 tomatillos, husks removed

4 cloves garlic 

2 jalapenos, stemmed 

1 serrano pepper, stemmed 

1 small yellow onion, chopped 

1/4 c fresh cilantro, finely chopped 

1 tsp salt

 

Salsa:  In a saucepan over high heat add water, tomatillos, garlic, jalapenos and serrano peppers. Bring to a boil. Reduce to simmer for 30 minutes. Strain out pulp and reserve ¾ cup of liquid.  In a food processor, blend pulp with remaining onions, cilantro, salt and reserved liquid.

 

In a mixing bowl toss pork with salt, pepper and lemon pepper. 

In a large skillet over medium heat; brown pork. Add garlic; cook, stirring 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions. Cook, stirring 5 minutes. Turn heat down to low; simmer 3 hours. Serve with tortillas, Mexican rice, refried beans, fresh cilantro.