Pork Chili Verde

BY ROBIN BARR SUSSMAN — Spring 2014
Executive chef Scott Kendig of Crow Canyon Country Club in Danville, Calif., serves this easy, full-flavored tangy stew by itself, with Mexican rice, or rolled into corn tortillas for delicious enchiladas.

2 pounds tomatillos, husked and halved
2 yellow onions, diced
4 cloves garlic, chopped
2 small fresh jalapeños, minced with seeds removed
1-1/2 cups cilantro, chopped
1 teaspoon cumin
juice of 1 lime
1/2 cup vegetable stock
2 pounds pork shoulder roast, cut into 1-inch cubes
salt and pepper
1/4 cup vegetable oil
cilantro sprigs
1 large avocado, sliced or diced
6 lime wedges

To make the tomatillo sauce, place first eight ingredients in a blender or food processor. Blend until liquid is released but mixture is not completely pureed.

Season pork cubes with salt and pepper. Heat oil in a large, deep pot until it just starts to smoke and add the pork. Sear the pork cubes, stirring occasionally until all sides are caramelized.

Add the tomatillo sauce, bring to a boil, and reduce to a simmer. Cover and simmer for 45 minutes to an hour until pork is fork-tender. Uncover and reduce for 15 to 20 minutes, until the liquid is thickened and stewlike.

Season with salt and pepper. Top each serving with cilantro sprigs, avocado, and a lime wedge.

Yield: 6 servings

CHEF’S TIP: “Jalapeños vary in heat from pepper to pepper, so it’s important to taste them for hotness before adding them to the dish.”

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