Pork Chili Verde

1. 1

   Char Anaheim chilies over gas flame or in broiler until blackened on all sides.

2. 2

   Enclose in plastic bag 10 minutes.

3. 3

   Peel, seed and chop chilies.

4. 4

   Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes.

5. 5

   Transfer to spice grinder; process until finely ground.

6. 6

   Set aside.

7. 7

   Heat oil in heavy large pot over medium-high heat.

8. 8

   Add onion; saute 3 minutes.

9. 9

   Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes.

10. 10

    Add chilies, cumin and garlic.

11. 11

    Saute 5 minutes.

12. 12

    Add 4 cups water.

13. 13

    Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour.

14. 14

    If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat.

15. 15

    Season with salt and pepper.

16. 16

    (Can be made 1 day ahead.

17. 17

    Cover; chill.

18. 18

    Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary.)

* Per serving · 4 servings · Values may vary.

No additional tips available.