Chilli verde pork

  • Preparation Time10 mins
  • Cooking Time90 mins
  • Serves12
  • DifficultyEasy
Oil
4 yellow onions, chopped
4 Anaheim chillies
2 jalapeno, minced
4 tbsp garlic, chopped
450g tomatillos, husk removed
2kg pork shoulder, cut into 2.5cm cubes, trimmed of fat
120ml white wine
60ml white vinegar
240ml chicken stock
2 tbsp ground oregano
2 tbsp ground cumin
1 tbsp salt
1 tbsp ground black pepper
1) Heat the oil in a medium casserole or Dutch oven and add the onion, peppers and garlic. Saute until translucent, but do not brown. Remove and set the mixture aside.

2) Lightly grill the tomatillos over an open flame until lightly charred. Remove from the heat, place in a bowl and cover with cling film to keep warm for 20 minutes.

3) Add the pork shoulder cubes to the casserole or Dutch oven and cook over a high heat until browned on all sides.

4) Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Leave to reduce for 5 minutes, then add the chicken stock, oregano, cumin, salt and pepper.

5) Allow to simmer for 1 hour and then serve with your choice of garnishes, such as sour cream.

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