| Banner advertisements by bbqads.com |
| Banner advertisements by bbqads.com |
Dutch oven lid off on Big Green Egg:
Pork with Green Chilies (Chile Verde)
2 tablespoons lard or vegetable oil
3 pounds lean, fresh boneless pork butt, cut in 1 1/2-inch cubes
2 medium white onions, thinly sliced lengthwise
3 cloves garlic, minced
1 1/2 teaspoons salt
1 teaspoon ground cumin
¾ teaspoon dried oregano
8 small fresh (husked) or 1 cup drained canned tomatillos, finely shopped
3 or 4 fresh Anaheim chilies or canned green chilies, seeded, deveined, finely chopped
1 large tomato, peeled coarsely chopped
¼ cup fresh coriander leaves
¾ cup chicken stock or broth
2 teaspoons lime juice
4 cups hot cooked white rice
½ cup toasted slivered almonds
Fresh coriander sprigs
Radish slices
Heat lard in 5 to 6 quart Dutch oven over medium heat until hot. Add about 1/3 of pork in single layer, Cook, turning occasionally, until brown on all sides, about 10 minutes: remove to plate. Repeat until all pork has been browned.
Remove and discard all but 2 tablespoons drippings from pan. Add onions and garlic; sauté over medium heat until soft, about 4 minutes. Stir in salt, cumin and oregano.
Add tomatillos, chilies, tomato and coriander leaves to pan; stir in stock. Heat over high heat to boiling.
Return pork to pan: Heat egg to simmer, uncovered, until pork is tender, 1 1/2 to 2 hours.
Increase heat on egg to cook at low boil, stirring occasionally, until sauce is thickened, 20 to 30 minutes longer. Stir in lime juice.
To serve, spoon pork mixture over rice; sprinkle with almonds. Garnish with coriander sprigs and radish slices.
Makes 6 to 8 servings
Bon Appétit
LIU