Thursday, August 4, 2011

Pig at its BEST!!

One of my husband's favorite dished is Pork Chile Verde.  I have worked on making the perfect one over the years and I think this one comes really close! I will say that although I didn't mention it in the recipe, I did use a Berkshire Boston Butt Roast from Lobels Butcher shop in New York, which just adds to the lusciousness of the dish, but it is still great no matter what.  The other items I will mention, if you can have that rub on it overnight, it just adds to the flavor and you can add different chiles or sub out the poblanos for anaheims or just eliminate them if you like. I would love it if you would post your comments to let me know if you had success and/or if you liked it!!  Thanks and enjoy!!

Pork Chile Verde

One Pork Boston Butt roast (about 6 pounds) also known as shoulder
Rub – recipe to follow
½ cup flour blended with a tbsp. of both salt and pepper
Oil (preferably avocado, but canola will work)
1 onion, diced
One head of garlic, all cloves diced
3 jalapenos, diced

10-12 tomatillos, husked and rinsed
1 onion sliced
2 poblano chiles
2-28 oz cans roasted green chiles (you can do it yourself, but this is easier and I like Hatch chiles which are available at Costco)
1 bunch of cilantro
4 cups chicken stock
2 tbsp oregano
2 bay leaves
Juice of limes (1-4)

3 tbsp. ground cumin
3 tbsp chili powder
2 tbsp salt (I like kosher)
1 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tsp ground pepper
1 tsp cayenne

Get your butt roast and cover with the rub, making certain the rub is really rubbed into the meat.  Let sit in the refrigerator uncovered, preferably overnight, but try to do it for at least 4 hours.  Take the meat out and cut into bite sized chunks. Toss chunks into the flour mixture, fully covering but shaking off excess. Using a large dutch oven, coat the bottom of the pan with oil and heat to screaming hot! In batches, brown the pork on all sides, careful not to crowd in pan (don’t want to steam them).  Place on baking sheet till all the pork pieces are browned, add oil as needed to keep a nice coat on the bottom.  Bring the heat down to medium and add diced onions, garlic and jalapenos, sauté till soft, not trying for color.  While they are sautéing, place on baking sheet the tomatillos, sliced onions and poblanos and roast in oven at 450 for around 10 – 15 minutes, until they are all soft. (Can be done ahead of time) Once done place them and all the juices in the blender along with the green chiles and cilantro and blend till smooth (may have to do in batches and add chicken stock as needed to keep the blade moving. Also remember that it is hot liquid so be sure to cover the lid with a dish towel to prevent it from exploding)

Lower oven temp to 250. Place pork back into the dutch oven, add in blended chile mixture and add enough chicken stock to make sure all the meat is covered with liquid.  Add oregano and bay leaves, bring to simmer on stove top.  Cover and place in oven for 2 ½ - 3 hours until meat is tender and falls apart.  Check every 45 minutes or so to make sure the liquid is still covering the meat at least half way.  When done, use fresh lime juice for a little acidic kick and it all depends on your taste buds.  Add salt and pepper to taste. 
Serve with Queso Fresco, warm flour tortillas, green Tabasco, chopped onions, crema, and fresh lime quarters.  WOW yummy!!

1 comment:

Jen said...

thanks debbie..i'm trying it tonight..!