Tuesday, July 26, 2011

Chile Verde Pork Tacos

Obviously "verde" means green, but I had 1 leftover red pepper so I substituted that for a green pepper. I really liked this recipe the first time I made it and since we have a ton of extra pork in the freezer, I figured I'd make it again.


Chile Verde Pork Tacos
Recipe adapted from Cooking at Home {William-Sonoma}

2 tablespoons olive oil
2 lb boneless pork loin, trimmed and cut into 1 inch cubes
2 yellow onions, chopped
2 green peppers, diced
1 red pepper, diced
3 jalapeno peppers, chopped
5 cloves garlic, chopped
1 1/2 tablespoon cumin
1 lb tomatillos, rinsed, husked and chopped
1 cup cilantro, chopped
1 cup water

  • In a dutch oven over medium-high heat, warm the oil. Working in batches to avoid crowding, add the pork in a single layer and turn to brown on all sides, 10-12 minutes. Transfer to a plate and set aside.
  • Reduce the heat to medium, add the onions, peppers and jalapenos, and sauté, stirring occasionally until the onions are very soft, about 10 minutes. 
  • Add the garlic and cumin and continue to sauté, stirring for 1 minute.
  • Add the tomatillos, cilantro and water. Return the pork to the pot and bring to a boil. Reduce the heat to low, cover and simmer until the pork is very tender and the mixture is thick, 2-2 1/2 hours.


Condiments:

tortillas, warmed
sour cream
avocado, diced
pico de gallo
cheese, shredded

I made the pico de gallo with our roma "grape" tomatoes. They gave the tacos a hint of sweetness.



Ashley