PORK CHILI VERDE
* 3 or 4 pounds pork loin, trimmed of fat and cut into 1’’ pieces
* salt and black pepper to taste
* 2 Tablespoons oil (vegetable or canola oil)
* 1 large onion, chopped
* 3 or 4 cloves garlic, minced
* 1/2 Tablespoon ground cumin
* 1/2 Tablespoon dried oregano leaves
* 2 cups chicken broth, purchased or homemade
* 4 fresh poblano chiles
* 2 Anaheim peppers if desired
* 2 or 3 fresh jalapeño peppers
* 2 lbs green tomatoes OR 1.5 pounds fresh tomatillos,husks removed
* 1/2 cup fresh cilantro
* 1/2 lime squeezed for juice
Instructions
* Season pork pieces with salt and pepper.
* Heat a large skillet over high heat. Add oil. Brown the pork on
* Transfer pork to a stock pot.
* Add a little additional oil to skillet, if needed. Add onion and saute until tender. Add garlic and cook for 30 seconds.
* Add to the stock pot. Stir in the cumin and oregano. Add the chicken broth.
* Reduce heat to medium-low, cover, and simmer until tender.
* While it is simmering, make the sauce.
* Preheat oven to 450 to 500 degrees Fahrenheit
* Lightly spray a cookie sheet with cooking oil. Wash the poblano peppers, jalapeños, Anaheims, and tomatillos or green tomatoes.
* Slice all the peppers in half, and remove stems and seeds
* Slice the green tomatoes in half and remove the core and any blemishes
* Place the peppers and green tomatoes on baking sheets cut side down. Roast for about 7-10 minutes or until browned.
* Immediately place peppers in bowl and cover with plastic wrap. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (This is only really necessary if you are using the Anaheim peppers)
* Add the peppers, green tomatoes, lime juice, and cilantro to a blender or food processor and puree.
* Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes. Adjust seasoning to taste.
PORK CHILI VERDE-LARGE BATCH FOR CANNING
* 12 pounds pork loin, trimmed of fat and cut into 1’’ pieces
* salt and black pepper to taste
* 6 Tablespoons oil (vegetable or canola oil)
* 3 large onions, chopped
* 10 to 12 cloves garlic, minced
* 1 and 1/2 Tablespoon ground cumin
* 1 and 1/2 Tablespoon dried oregano leaves
* 6 cups chicken broth, purchased or homemade
* 12 fresh poblano chiles
* 6 Anaheim peppers if desired
* 6 to 9 fresh jalapeño peppers
* 6 lbs green tomatoes OR 4 1/2 pounds fresh tomatillos,husks removed
* 1 and 1/2 cup fresh cilantro
* 1 and 1/2 limes squeezed for juice
Instructions
* Preheat oven to 450 to 500 degrees Fahrenheit
* Lightly spray a cookie sheet with cooking oil. Wash the poblano peppers, jalapeños, Anaheims, and tomatillos or green tomatoes.
* Slice all the peppers in half, and remove stems and seeds
* Slice the green tomatoes in half and remove the core and any blemishes
* Place the peppers and green tomatoes on baking sheets cut side down. Roast for about 7-10 minutes or until browned.
* Immediately place peppers in bowl and cover with plastic wrap. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (This is only really necessary if you are using the Anaheim peppers)
* Add the peppers, green tomatoes, lime juice, and cilantro to a blender or food processor.
* Add this mixture to a large stock pot.
* Season pork pieces with salt and pepper.
* Heat a large skillet over high heat. Add some of the oil. (You will have to do this in batches) Brown the pork on all sides.
* Transfer pork to the stock pot.
* Add a little additional oil to skillet, if needed. Add onion and saute until tender. Add garlic and cook for 30 seconds.
* Add to the stock pot. Stir in the cumin and oregano. Add the chicken broth.
* Reduce heat to medium, cover, and simmer until heated through.
* Adjust seasoning to taste.
* If canning this, heat 2 or 3 inches of water in a pressure canner ( check the instructions for your specific canner)
* Wash jars and lids thoroughly. Heat them up a bit in the canner or hot water so they will not crack when filled with hot food.
* Fill canning jars. Leave about 1 inch head space. Clean edge of jar very carefully and put on the lids. They should be snug.
* Put into the canner and pressure for the required time.
* Pints- 10 lbs for 1 hour and 15 minutes
* Quarts- 10 lbs for 1 hour and 30 minutes
* When the time is up, remove the pressure cooker from the heat and let it cool until the pressure is down to zero and the button on top has dropped down again. (You can wait longer if you want. There is less chance of cracking your jars if you wait a bit longer)
* CAREFULLY remove lid. Use a jar lifter to remove the jars from the canner and place them in a towel. Cover with another towel until they cool.
* When they are completely cool, check all the lids to make sure they have sealed. If any do not seal, use right away or refrigerate.
* Makes about 18 to 20 pints
9 сен 2024
