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New World Spice and Tea Trader

Pork Chili Verde Recipe

Ingredients

Scale

3 lbs. Pork Shoulder, trimmed and cubed
2 TBS Cooking Oil, approximate amount
2 TBS All-Purpose Flour
2 Poblano Peppers
2 Anaheim Peppers
2 Jalapenos
4 Garlic Cloves
6 Tomatillos, husks removed
1 Large White Onion, peeled and quartered
1 Bunch Cilantro, bulk of stems removed
2 TBS Havana Pork Rub
Salt and Pepper
1 Cup Chicken Broth

Instructions

  1. Preheat oven to 450 degrees. Trim pepper stems but leave whole. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don’t overcook. Let cool down a bit before moving on to step 2.
  2. Place the veggies into a blender and place the cilantro on top. Place the lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend properly, add a splash of chicken broth from the recipe.
  3. On a baking sheet or in a Ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn’t large enough to do it all at the same time.
  4. Add the meat to the slow cooker. Pour in the salsa, Havana Pork Rub, pour in the chicken broth and stir.
  5. Cover and cook on LOW for 9 hours without opening the lid during the cooking time. Adjust salt and pepper and add additional seasoning if necessary.
  6. Serve over tortillas with desired toppings, enjoy!