Chile Verde is a great Authentic Mexican recipe, and while it takes some time, the results are worth it! Chile Verde freezes well, and can be stored for a few months in the freezer.
2 pounds Pork shoulder or Butt, chopped into 1 inch cubes
3 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups chopped roasted Anaheim or New Mexico green chiles
1 cup canned crushed tomatoes
10 ounces canned tomatillos, roughly chopped
3 cups water
1 tablespoon ground cumin
1 tablespoon Mexican Oregano, dried
1 teaspoon salt, to taste
Bring water to a simmer in a large stockpot and add pork. Reduce heat to just simmering and cook for 45 minutes to 1 hour. Remove pork from pot and set aside. Reduce heat on pot to low.
While pork is simmering, in a heavy saucepan, warm the oil over medium heat. Add onion and saute until well softened, about 5 minutes. Stir in garlic and saute for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile, tomatoes and tomatillos and saute for 5 minutes.
Bring the pork stock back to a simmer. add spices and ingredients from saucepan. Reduce heat to a low simmer and cook for about 45 minutes to an hour. Season with salt, oregano and cumin to taste and serve with warmed flour tortillas and refried beans.
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