Then into chairs, we sank to chat about this and that. Slowly, surely, we shared out loud telling stories that made us proud…
Today what I have for you is pork chile verde, slow-cooked to perfection, and truly a dish that’s worth the wait to a family’s heart and stomach 😉
The original recipe was adapted from Sauveur’s The New Classic Cookbook Chile Verde recipe, pg. 100. Whilst the original recipe called for various spices, I worked with/used minimal ingredients I had available from the pantry, and the overall result was delicious!
Ingredients:
- 1⁄4 cup olive oil
- 2 lb. boneless pork shoulder, cut into 1⁄2” cubes
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup flour
- 1-2 beer bratwurst (or 8 oz. ground breakfast sausage)
- 1-2 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. ancho chili powder
- 1 large yellow onion, chopped, plus extra for garnish
- 1 whole Serrano pepper
- 1 cup organic beef or chicken stock
- 1 8 oz jar chile verde simmering sauce
- Kosher salt, and fresh ground pepper to taste
Hot sauce, for serving
Creme Fraiche, for serving
Roughly torn cilantro leaves, to garnish
Lime slices, to garnish
Chopped onions, to garnish
Directions:
Heat oil in an 8-qt. saucepan over medium-high heat. Season pork with salt and pepper; toss with flour. Working in batches, add pork to pan; cook until browned, about 6 minutes. Transfer to a bowl; set aside. Add sausage to pan; cook until browned, about 4 minutes. Transfer to bowl with pork. Add reserved pork and sausage, stock, partial chopped onions, and chile verde sauce into a slow-cooker and cook until pork is tender, about 4-6 hours (on high) or 8-10 hours (on low). Depending on how long you set the timer on the slow cooker, at the last hour, season (to taste) with cumin, paprika, salt, and fresh ground pepper.
Serve over steam rice and garnish with cilantro, and onions; serve with hot sauce (I opted to use creme fraiche, which makes the dish additionally refreshing to the palette).
This sounds absolutely delectable!
Thank you!