Carne De Purco Con Chile Verde

posted by Ann 06-16-98 3:17 PM


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

Slice the pork & trim away most of the fat. Dice the meat & the fat in 1/2" cubes; set the diced fat aside. In a heavy pot over a hot flame, cook the pork with the water, stirring until the water is gone and the meat begins to brown. Add onion & garlic, & 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 an hour, stirring occasionally to prevent sticking. Meanwhile, render the diced pork fat into cracklings by sautéing in a skillet over medium heat until the pieces are brown and crispy.

Drain and salt the cracklings and set aside. 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. 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.

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