Chile Verde Recipe
- 4 lb pork butt, cut into 1-inch cubes
- 1 medium yellow onion, diced
- 6 cloves of garlic, minced
- 1/2 lb hatch chiles
- 1/2 lb Anaheim or poblano chiles
- 1 lb tomatillos, cut in 1/8ths
- 1/4 cup cumin, ground
- 2 tbsp Mexican oregano
- 4 cup vegetable stock
- 1 (12 oz) bottle dark beer (Negra Modelo, etc.)
- 1 cup cilantro
- 1/4 cup masa harina
- Salt and pepper to taste
- Grape seed oil, for frying
Roast the chiles in your cooker at 400°F until mostly blackened, and then place in a zip top bag for about 20 minutes. Peel the skins off, remove the seeds and dice.
Cover the bottom of a Lodge Logic 7 Quart Cast Iron Dutch Oven with grape seed oil. Lightly brown the pork on each side and then set aside. You will probably have to do this in batches. Drain most of the oil from the pan, return to heat, and add the onion. Cook until translucent, about 10 minutes. Add the garlic and cook for a minute more.
Remove the pot from the cooker. Add four cups of vegetable stock and one bottle of dark beer. Add the tomatillos, roasted chiles and spices. Cook at 425°F until the pork is very tender, about one and a half hours. Add the cilantro. In a separate dish, mix the masa harina with some liquid from the pot until a thick paste is formed. Slowly stir into pot until well incorporated. Continue to cook about 15 minutes more. Adjust salt and pepper as necessary. Serve with sour cream and tortillas.