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Chile Verde

This is from The Art of Simple Food II by my hero, Alice Waters. We purchased this beautiful and well written collection of wonderful ideas, explanations, and basic transferrable techniques that will leave you equipped to improvise with the seasons at An Unlikely Story, the gorgeous new bookstore in Plainville. We already had the original The Art of Simple Food and are delighted with the latest work!

I quote:

Chile Verde is a saucy pork stew of the Southwest. It is a delicious way to use the chiles in your garden. Anaheim are the classic peppers that are used, but any large green chile, hot or not, will work. Anaheims are usually mild, with an occasional hot one sneaking in here and there, but as with all chiles, it really depends on where they were grown and how hot the weather is. When I make this stew I always double the recipe, because ike most stews, it tastes even better 1 or 2 days later. Serve it with rice, beans, and tortillas.

The white onion and dried Mexican oregano give this dish its authentic taste.

A day ahead (or at least a couple hours: Season generously 3 lbs of pork shoulder cut into 1 inch cubes, with salt and fresh black pepper

Roast, peel, and seed 12 Anaheim chiles. see the recipe To Roast and Peel Peppers

Cut the chiles into 1 inch squares and season with salt

Toss the pork with 1 tablespoon of flour. Heat a heavy bottomed skillet over medium high heat. When the pan is hot, measure in:

2 tablespoons olive oil or fresh lard

Add the pork - but only add as much as will loosely cover the bottom of the pan.  Cook it in batches if necessary. Brown the meat well on all sides. Put the browned meat into a heavy pot. Turn down the heat to medium, pour off most of the fat, and add:

1 white onion, diced and 4-5 garlic cloves, chopped

Cook until soft, stirring up all the brown bits from the pan, about 5 minutes. Then add:

salt

2 diced tomatoes, fresh or canned.

a large pinch of dried Mexican oregano 

Stir together and cook for a few minutes more.  Add the chiles, pork, and any resting juices. Stir together and pour over:

2 cups chicken stock

The stock should come just to the top of the meat; add more if needed. Bring to a boil, reduce to a simmer, cover the pot, and cook until the pork is soft, about 45 minutes. Check now and then to be sure it is barely simmering and that there is enough liquid.  Taste a piece of meat to see if it is tender and continue cooking if necessary. If the meat has given off a lot of liquid while cooking, take the lid off halfway through to allow the sauce to reduce. When the stew is done, taste for salt, and adjust as needed.

Variation: use chicken thighs instead of pork.

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Pepper: Hot, Pepper: Bell or Sweet, Oregano, Stock, Oregano, dried, Pork, Pork Shoulder Roast, Chicken,