Cookaholics Bulletin Board

Andy's on a pork green chili kick because one of his usual lunch places has some he loves.

He'd like me to make some. Anyone have a favorite recipe?

Amy

I cobbled together chile verde last weekend from a bunch of recipes. I cubed ~4 pounds of pork shoulder. The sauce was ~1.5 pounds tomatillos, broiled with an onion and a few jalapenos until blackened. Tomatillos, jalapenos, onion and a tiny bit of chipotle were buzzed in a blender with some chicken broth. Pork seared in a Dutch oven; sauce added, topped up with chicken broth to reach the desired consistency. Two large diced potatoes were added along with a bit of lime juice, salt, pepper, and ground oregano. The mixture simmered for about 2 1/2 hours. I added cilantro just before serving.

My favorite green "pork chili" is green pozole, and my favorite one so far is the recipe from Bayless' Mexico, One Plate At a Time. This is made with dried pozole corn, rather than canned hominy, which makes a much better dish, though it will take a lot longer.