Carne De Puerco En Chile Verde Food

PUERCO CON CHILE VERDE

Steps:

• In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
• In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
• In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

CARNE DE CERDO Y CHILE VERDE

Steps:

• In a large skillet or stew type pot with lid, Heat oil/fat on medium heat till hot. Add cubed pork meat. Sprinkle in seasonings, except salt, (save the salt for when the dish is completely done). sear pork in pan till carmel brown on all sides. Then add the Peppers, Onions, tomitillos, and a little water to help cook it all down. Cook covered on medium to low heat until meat is tender. Add water as needed till all the items in the dish cook down to a fine green sauce and the meat is tender. Then cook the sauce uncovered till it is somewhat thickened. This takes about 45 minutes to an hour. Serve with Tortillas, & beans. To make this dish after a hard day of work, I found it easier to cut up the Tomitillos, Onions and Peppers , Cilantro and put in a zip lock back ahead of time and freeze. I do the same by cubing the pork in advance and freezing it. NOTE: This dish is on the HOT side, to make in milder, you can delete or substitute the serano peppers with jalapenos.

CARNE DE PUERCO EN CHILE VERDE

Steps:

• Cut pork or beef into small cubes.
• Saute in oil until well browned.
• Drain off all but 1 tablespoon fat.
• Add chopped chiles, garlic, onion, tomato and water and season to taste with salt and pepper.
• Cover tightly and simmer 1 hour.