A cheap, simple and easy crowd-pleaser, green chili is a versatile family favorite with lots of great uses for left overs.
- Ingredients:
- 1 large Pork Butt or Shoulder
- 1 jar of Salsa Verde ( Rick Bayless’ Frontera is a good, spicy one)
- 2 large onions
- 1 qt Chicken Broth
- 1 tbsp Cumin
- 1 tbsp Coriander
- 1 tbsp Onions Powder
- 1 tbsp Garlic Powder
- 1 tsp Oregano (Mexican if you can find it)
- Salt & pepper to taste
Remove skin and cut meat off the bone. Cube pork into 1/2′ to 3/4″ chunks and sear in small batches in a large dutch oven like a Le Creuset. Season with S&P. Add dried spices and continue cooking for about 5 more minutes to bring out the flavors. Add diced onions, chicken broth and salsa verde. Bring to a boil then reduce to the lowest simmer. Cover tightly and cook for about 2 hours until the pork is fall apart tender.
Serve with rice and garnish with sliced avocado, chopped cilantro, lime wedge, sour cream and a couple of fresh soft corn tortillas.
Use left overs to make Huevos Rancheros for breakfast. Poach the eggs directly in the chile and serve over English Muffins or tortillas. Or stuff a burrito with left over rice and meat from the chile then smother with sauce and sprinkled cheese over the top and nuke for a few minutes.
Note:
If you want a more authentic Chile verde, use fresh roasted tomatillos, lots of cilantro and roasted Anaheim Chilies.