Monday, January 18, 2010

Chili Verde

6 Anaheim chilies
1 1/2 lbs pork steak,trimmed and cut into 1" pieces
2 Tbsp tequila (or Chicken broth)
3 cups white onion, chopped
2 cups tomatillios, diced
3 Tbsp garlic, minced
1 Tbsp cumin
2 tsp oregano
1 tsp ground coriander
3 cups Chicken broth

Preheat oven to 400F. Roast chilies in oven for 20 minutes, flipping half way through. Transfer to bag to steam for 10 minutes, then peel and remove the stems and seeds and chop. Sear the pork in oil in large pot over medium high heat until browned. Deglaze with tequila, scrapping up bits from the bottom of the pot/ Add onion, tomatillios, garlic, seasonings, Sweat over medium heat. stirring often, for about 10 minutes or until onion softens. Stir in chicken broth and chilies. Bring to a boil, reduce heat to low and simmer 30 minutes.

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