![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2022\/04\/New-Mexico-Chile-Verde-706x1024.jpg\")
New Mexico Chile Verde<\/p>\nNew Mexico Chile Verde<\/p>\n
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1\/4 cup oil<\/p>\n
4 pounds pork butt, trimmed and cut into 1 1\/2-inch cubes<\/p>\n
2 large onions, peeled and chopped<\/p>\n
1 T. ground cumin<\/p>\n
1 T. ground coriander<\/p>\n
1 T. oregano<\/p>\n
4 cloves garlic, minced<\/p>\n
2 Hatch peppers, chopped (or Anaheims)<\/p>\n
2 Poblano peppers, chopped<\/p>\n
1-2 jalapeno peppers, seeded and diced<\/p>\n
1 pound tomatillos (peeled and cleaned), chopped<\/p>\n
2 bay leaves<\/p>\n
1 bunch cilantro (large), chopped<\/p>\n
3 T. masa (corn flour)<\/p>\n
4 cups water or chicken stock<\/p>\n
1 T. salt, divided<\/p>\n
Lime wedges for garnish<\/p>\n
<\/p>\n
Heat the oil in a large pot over medium-high heat. Add the pork and 2 tsp. of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 T.. Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Saut\u00e9 for 3-5 minutes. Then add the garlic and peppers. Saut\u00e9 another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well. Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally. Take 2 forks and break the pork up even more. Salt and pepper to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"
New Mexico Chile Verde 1\/4 cup oil 4 pounds pork butt, trimmed and cut into 1 1\/2-inch cubes 2 large onions, peeled and chopped 1 T. ground cumin 1 T. ground coriander 1 T. oregano 4 cloves garlic, minced 2 Hatch peppers, chopped (or Anaheims) 2 Poblano peppers, chopped 1-2 jalapeno peppers, seeded and diced 1 pound tomatillos (peeled and cleaned), chopped 2 bay leaves 1 bunch cilantro (large), chopped 3 T. masa (corn flour) 4 cups water or…<\/p>\n