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    • #355531
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      Pork Chili Verde
      3/4 pound tomatillos, husks removed and rinsed
      1 large poblano chile, roasted and peeled
      1 large jalapeno, roasted and peeled
      1 lb bone-in pork country shoulder ribs (or 3/4 pound boneless)
      Kosher salt
      bacon fat or vegetable oil
      1 small onion, sliced thin
      1 large clove garlic, smashed or minced
      6-8 ounces pale or amber beer
      1/2 tsp ground cumin
      2 tbs minced cilantro (optional)
      Lay the country ribs on a rack and salt on all sides.

      Set aside.
      Preheat the broiler on high, with rack in highest position. Place the tomatillos on a sheet pan with a rim and slide under the broiler for 4 to 6 minutes, or until they’re blackened in spots. Turn over and blacken the other side.

      Remove and let cool slightly. Put them into a blender or food processor with any juices that have accumulated.
      Turn the broiler off and set the oven to 275F.
      Cut the poblano and jalapeno into chunks. Add to the tomatiilos and process or blend until fairly smooth.

      Set aside.
      Preheat the oven to 275F. Heat fat or oil in a large dutch oven or other oven-proof pan over medium high heat. Brown meat on all sides, taking care not to crowd the pan.

      If necessary, work in batches. Remove the meat to a plate or sheet pan.
      There should be a thin coating of fat left in the pan. If you have more, pour off the excess; if you have less, add a little more.

      Add the onions, stirring until they soften and begin to turn light brown. Add the garlic and cook for a couple minutes more.
      Pour about 4 ounces (1/2 cup) of the beer into the pan to deglaze the pan. Scrape up the browned bits from the bottom of the pan, adding more beer if necessary.

      Cook until the beer has mostly evaporated. Add the tomatillo puree and stir for a few minutes, until heated through.
      Return the meat pieces to the pan. The tomatillo liquid should cover the meat about two-thirds of the way.

      If necessary, add the rest of the beer. Cover and place in a 275F oven. Cook for about 90 minutes, or until meat is fork tender.

      Remove the meat from the sauce. Let cool slightly and then cut into chunks or shred.
      Degrease the sauce: Remove as much fat as possible with a spoon or use paper towels to blot it off.
      If the sauce is too thin, bring to a boil and reduce until thickened slightly. Reduce heat and add cumin, 1/4 tsp of salt and the cilantro if using.

      Taste and add more salt if necessary. Return the meat to sauce to warm up.
      :arizona:

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