Zutaten für Authentic Chili Verde Pork And Green Tomatillo Stew
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 2 teaspoons ground cumin
- 2 ½ cups chicken broth
- 2 poblano chiles, seeded and chopped
- 1 jalapeño pepper, seeded and minced (or more to taste)
- 1 bell pepper (any color), chopped
- 1 ½ lbs tomatillos, husked and rinsed
- ½ cup packed cilantro leaf
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Zubereitung von Authentic Chili Verde Pork And Green Tomatillo Stew
- In a large stock pot over high heat, sear 2 lbs of pork shoulder, cut into 1-inch cubes, in 2 tablespoons of vegetable oil until browned on all sides. Remove pork from pot and set aside.
- Reserve 1 tablespoon of the rendered pork fat in the pot. Add 1 large chopped onion and 4 minced garlic cloves; season with 1 teaspoon salt and ½ teaspoon black pepper. Sauté until onions are softened, about 5 minutes.
- Add 2 teaspoons ground cumin to the pot and stir. Return the pork to the pot. Pour in 2 cups of chicken broth.
- Bring to a simmer, then reduce heat to low, cover, and simmer for 30 minutes.
- Add 2 poblano peppers (seeded and chopped), 1 jalapeño pepper (seeded and minced, or more to taste), and 1 bell pepper (any color, chopped) to the pot.
- While the stew simmers, blend 1 ½ lbs tomatillos (husked and rinsed), ½ cup packed cilantro, and ½ cup chicken broth until smooth.
- Add the tomatillo puree to the pot. Stir well to combine.
- Continue to simmer, uncovered, for another 30-45 minutes, or until the pork is very tender and the sauce has thickened. Taste and adjust seasoning as needed.
- Serve your delicious Chili Verde with Spanish rice, refried beans, your favorite toppings (sour cream, avocado, etc.), and warm tortillas for the ultimate culinary experience!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
20g
Fat
33g
Carbs
3g
