Chile Verde

1. 1

   Peel and crush the roasted Anaheim chiles; set aside.

2. 2

   Remove the fat from the pork shoulder and cut the fat into small pieces.

3. 3

   In a large pan over medium-high heat, fry the fat until crisp, 4 or 5 minutes, and then remove the chunks of fat from the pan.

4. 4

   Sweat the onions and garlic in the same saute pan, cooking them in the residual pork fat.

5. 5

   Cut the pork shoulder into 1/4-inch pieces and add them to the pan and saute until browned.

6. 6

   Add the bay leaves, oregano, tomatoes, and Anaheim chiles.

7. 7

   Simmer over low heat for about 25 minutes.

8. 8

   Add the water, chicken base, and salt, to taste.

9. 9

   Bring to a boil and then cover and simmer for 2 hours or until tender.

10. 10

    Slowly add the flour in small amounts, until the mixture has reached your desired thickness; do not exceed 1/4 cup flour.

11. 11

    If desired, return the crispy fat to the mixture to add additional pork flavor.

12. 12

    Serve in bowls and garnish with fresh cilantro leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.