Chile Verde*
4 pounds boned pork shoulder (butt), fat-trimmed and cut into 2-inch cubes
2 tablespoons vegetable oil (optional)
4 onions (2 lb. total), thinly sliced
5 large cloves garlic, minced
3 tablespoons ground cumin
2 tablespoons cider vinegar
1 3/4 cups chicken broth
4 cans (7 oz. each) whole green chiles, chopped
2 tsp Mexican oregano leaves**
2-3 tomatillos, peeled and chopped (opt.)
Salt and pepper
Chopped fresh cilantro
Lime wedges
1. In a 6- to 8-quart pan, combine pork with 1/3 cup water. Cover and cook over medium-high heat, stirring occasionally, until meat is very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until liquid is evaporated and meat is browned, 20 to 30 minutes. Lift out meat and set aside.
2. Reduce heat to medium. If you have leftover pork fat in the pan, discard all but 3 tablespoons; if not, add oil. Add onion, garlic, and cumin; stir and cover. Cook, stirring occasionally, until onions are soft, about 8 minutes.
3. Return meat and any accumulated juices to pan. Add broth and optional tomatillos. Bring to a simmer, then reduce heat, cover, and simmer, 60 minutes.
4. Add chiles, vinegar and oregano to pan. Cover and cook until pork is very tender when pierced and flavors are blended, about 15 minutes. Season to taste with salt and pepper. Serve topped with cilantro leaves. Garnish with lime to squeeze over chile.
Yield: Makes 6 to 8 servings
*Based on a recipe from Sunset Magazine in the early 1980's. It's really good, but who knows about the authenticity index.
**Mexican oregano is a different plant than Mediterranean oregano, and yields a different flavor profile.