Pork Shoulder Chile Verde | Combi Steam Oven Recipes

Name: Pork Shoulder Chile Verde | Combi Steam Oven Recipes
Total time: 135 min
Ingredients: 1 lb of tomatillos (about 8 medium), husks removed and rinsed; 2 of poblano peppers (about 8 oz), cut in half lengthwise, stem and seeds removed; 2 of Anaheim peppers (about 6 oz), cut in half lengthwise, stem and seeds removed; 1 large of jalapeño (about 2 oz), cut in half lengthwise, stem and seeds removed; 1 medium of yellow onion (about 8 oz), peeled and cut into quarters; 1 head of garlic (10 to 12 cloves), peeled and left whole; 1/4 cup of plus 2 Tbsp vegetable oil; 2 Tbsp of tomato paste; 3 Tbsp of kosher salt; 2 1/2 lb of boneless pork shoulder with a ¼- to ½-inch-thick fat cap, cut into 1-inch chunks; 1 cup of (about 2 oz) packed cilantro leaves and stems; 1 cup of lager beer; 1/2 cup of low-sodium chicken stock; 1 Tbsp of Mexican or Italian oregano; 2 tsp of ground cumin; 2 tsp of ground coriander; 1 tsp of freshly ground black pepper; 0 of Optional toppings: Fried tortilla chips or strips and cilantro leaves

oven.anovaculinary.com

Chile verde is a stew from Northern Mexico that typically slowly cooks pork in a sauce made of green chiles, tomatillos, and cilantro. The green sauce is tangy and mild, despite all of the chiles...

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Ingredients

1 lb of tomatillos (about 8 medium), husks removed and rinsed
2 of poblano peppers (about 8 oz), cut in half lengthwise, stem and seeds removed
2 of Anaheim peppers (about 6 oz), cut in half lengthwise, stem and seeds removed
1 large of jalapeño (about 2 oz), cut in half lengthwise, stem and seeds removed
1 medium of yellow onion (about 8 oz), peeled and cut into quarters
1 head of garlic (10 to 12 cloves), peeled and left whole
1/4 cup of plus 2 Tbsp vegetable oil
2 Tbsp of tomato paste
3 Tbsp of kosher salt
2 1/2 lb of boneless pork shoulder with a ¼- to ½-inch-thick fat cap, cut into 1-inch chunks
1 cup of (about 2 oz) packed cilantro leaves and stems
1 cup of lager beer
1/2 cup of low-sodium chicken stock
1 Tbsp of Mexican or Italian oregano
2 tsp of ground cumin
2 tsp of ground coriander
1 tsp of freshly ground black pepper
0 of Optional toppings: Fried tortilla chips or strips and cilantro leaves