Hi Everyone!
Today I share with you my favorite Pork Chile Verde Recipe and then I pressure can it to have on our shelves all winter long. This recipe comes from Rachael Cooks with Love on Youtube.
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Cedar Studios Etsy Store
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Pork Chile Verde:
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Roast the following (placing the chiles in a bowl covered with plastic wrap for 15 min. and then remove the blackened skin):
4 Anaheim peppers (seeds and veins removed)
4 tomatillos
2 serrano peppers (optional)
1 jalapeño (optional)

Chop the Anaheim chiles reserving half in a small bowl.

In a blender process:
The other half of the Anaheim chiles
1 C. chicken broth
4 roasted TOMATILLOS
2 roasted serrano peppers
1 roasted jalapeño
1 medium bunch cilantro

In a molcajete crush the following spices removing 1 tsp to add to the spices for the pork:
1/2 tsp cumin
1/2 tsp peppercorns
6 whole cloves
1 tsp dried oregano
1/4 tsp salt

Then add 4 garlic cloves to the molcajete crushing to make a paste. And add 1 c water to mix with the garlic and spices.


Season 2 ½ lbs cubed porkt with the following spices:
1 tsp onion powder
1 tsp garlic powder
1 tsp of the reserved spices from the molcajete

These ingredients will be added to the pot near the end:
2 bay leaves
2 medium gold potatoes peeled and cubed
1 small onion (julienned)

Start by seasoning your cubed pork. Brown the pork in batches in a pot over med high heat with a little oil. After about 3 1/2min turn the pork to brown on the other side. Place all the pork back in the pot. Cover and cook over med until all the juices evaporate from the bottom of the pot, for 40 min.
Add in your julienned onions and 1 Tbsp. Kosher salt cooking until onions are soft.
Add the remaining chopped Anaheim chiles, the water spice mix from the molcajete, and the ingredients from the blender. Add in your 2 bay leaves and simmer for another 40 min.
Finally add in your potatoes and cook until softened. (I only cook for a few min as the potatoes will finish cooking during the canning process)

Can your pork chile verde in desired jar sizes and process in a pressure canner according to your altitude.

Enjoy!!

DISCLAIMER DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH. ● HEAT IN THIS DISH CAN BE ADJUSTED ACCORDING TO YOUR TASTE, OR TOTALLY LEFT OUT. THIS RECIPE MUST BE PRESSURE CANNED FOR SAFETY.


The footage in this video is property of Home In Austin. You are not allowed to use this footage without permission. To request permission please email homeinaustinvlog@gmail.com

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