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Green Chile

Lauras Fantastic, Awesomeness Pork Green Chile Stew


Pork Stock Ingredients
*3–4 pound pork shoulder
*1 tablespoon cooking oil
*2 yellow onions, quartered
*3 cloves garlic, smashed
*1 tablespoon ground cumin
*2 bay leaves
*2 teaspoons dried Mexican oregano
*1 teaspoon salt
*1 teaspoon black peppercorns
*1/2 teaspoon cayenne
*1 teaspoon chili powder

Place oil in pressure cooker on medium high heat. When the oil begins to ripple add pork butt searing on all sides. Add remaining ingredients, cover pork with water and put lid on pressure cooker. Cook under pressure for 40 minutes (time starts when cooker comes up to pressure and top starts to rock). After 40 minutes remove from heat and allow pressure to come down naturally.

If you don’t have a pressure cooker bring contents to a boil in a heavy stock pot, reduce to a simmer, and cook with lid on for 3–4 hours or until roast becomes tender and pulls away from the bone and starts to fall apart. You may need to add more water from time to time to keep the roast covered.

Green Chile Ingredients
* 5–7 pasilla peppers
* 5–7 Anaheim peppers
* 2–3 jalapeno peppers
* 2 serrano peppers
* 2 tablespoons cooking oil
* 2 onions, diced
* 2 garlic cloves, minced
* 1 28 oz. can of diced tomatoes
* 2 teaspoons cumin
* 2 teaspoons dried oregano
* 1/2 teaspoon cayenne pepper
* 1 teaspoon Mexican chili powder
* 1 teaspoon salt
* 1/4 cup of all purpose flour

When pork is done remove from liquid and allow to cool. Remove grease from top of liquid. Strain the liquid to remove peppercorns and bay leaves. Onions and garlic will be very soft and can be smashed and added back to liquid for thickening. When pork is cool cut and shred into bite-sized pieces and set aside.
While pork is cooking, roast peppers on your grill, stovetop or under your broiler until most of the pepper is blistered and skin starts to peel. Place roasted peppers in a plastic or paper bag, close the top and allow the peppers to steam. When cool, remove peppers from the bag, peel off the skin and remove seeds and stem. Lay peppers flat, cut into strips and then dice.

In a large stock pot over medium heat add oil and diced onions. Cook until onions are soft but not browned. Add diced peppers, tomatoes with juice, garlic, and spices and stir well. Let mixture cook for a few minutes to reduce liquid. Add flour and cook for a few more minutes stirring often so the flour does not brown but is incorporated and mixture thickens. Add pork liquid and shredded pork. Bring to a boil, reduce heat and simmer for one hour. Taste and adjust seasonings to your liking. If chile is too thick add chicken stock or water. If a thicker chile is desired continue cooking until liquid reduces further.

Serve with tortillas and garnish with shredded cheese, chopped cilantro, sour cream, diced tomatoes, and chopped green onions. Also great served over burritos or with huevos rancheros.

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