Carne De Puerco Con Chile Verde

* Exported from MasterCook *

CARNE DE PUERCO CON CHILE VERDE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Boneless pork roast
48 oz Tomatillos, drained &
-crushed
16 oz Green chiles -- chopped
-(Ortega mild green)
5 Garlic cloves -- crushed
1 lg Onion, chopped
3/4 c -- Water
Salt
Pepper

optional -- your favorite fresh green chiles, chopped
or sliced. Cilantro if you like it.

Slice up the pork and trim away most of the fat. Dice
both the lean meat and the fat into 1/2-inch cubes;
set the diced fat aside.

In a heavy pot over a hot flame, cook the lean pork
with the water, stirring until the water is gone and
the meat begins to brown. Add onion & garlic, and
stir constantly until the onion becomes transparent.

Reduce heat to a simmer and add tomatillos & canned
chilis (be *sure* to drain the tomatillos before
crushing; the water they are packed in is too salty).

Cover the pot and simmer slowly for about an hour,
stirring occasionally to prevent sticking.

Meanwhile, render the diced pork fat into cracklings
by sauteeing in a skillet over medium heat until the
pieces are brown and crispy. Drain and salt the
cracklings and set aside; save the lard for any other
dish where you want some high-quality cholesterol
stuff.

After an hour the chile verde should be pretty juicy
but not watery. Add a little water if it's too dry.
Add salt & pepper to taste, and if you want it hotter,
add your fresh chiles now. Cover and simmer again for
at least half an hour. The longer the better.

To serve, sprinkle with chopped cilantro (if used) and
the cracklings. Serve with Spanish rice, tortillas,
black beans, and ice-cold beer. Serves 6 or 8.



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