JBug's Kitchen Antics: Pork Chile Verde

We love our pork around here and it's no secret we're into Mexican food as well. While enchiladas, tamales and the like are out of the question at the moment, there's nothing wrong with a little Mexican flavored pork stew.

Big Guy was out on the cool not so high seas crabbing so I figured a spicy, comforting bowl of chile verde wouldn't be frowned upon - the only hitch being we're watching our carbs so that nixed the beer found in my original version (here). There were also a few items I didn't have on hand, like Anaheim peppers and fresh cilantro, but that didn't stop the process. I replaced the beer with extra chicken stock and used a whole jar of prepared salsa verde courtesy of Trader Joes. It had not a smidge of carbohydrates in it but be sure to check the label on the brand you buy before you commit.

I'm fairly certain if we were to compare the taste of the original with this one, we'd find a huge difference but honestly when you've been carb counting on Phase 1 of South Beach for nigh on 2 weeks, you tend not to be that particular.

Served with some shredded cabbage for added crunch and sans the usual pile of tortillas, I have to say the effort had our spoons doing the macarana. Just sayin'.

Pork Chile Verde

1-1/2 pounds pork butt, shoulder or boneless country style ribs

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 Tablespoons canola oil

1 large onion, chopped

1 green bell pepper, diced

3 garlic cloves, minced

1 Tablespoons dried Mexican oregano

1 teaspoon ground cumin

1 teaspoon ground coriander

1 bay leaf

1 - 12 ounce jar salsa verde (I used Trader Joe's)

1 bunch cilantro leaves, cleaned (optional)

2 cups chicken stock

½ to 1 teaspoon honey

Cut pork in 1-1/2 inch cubes, removing all visable at. Season well with salt & pepper. Heat Dutch oven over medium high and add oil. When shimmering, add pork cubes and brown in batches, removing cubes to a bowl when browned. Remove all but 1 tablespoon accumulated fat from the pot. Add onions and green pepper and sauté until onion is soft. Add garlic and cook another 2 to 3 minutes before adding oregano, cumin, coriander and bay leaf. Cook 2 more minutes. Add meat back to pan along with salsa, chicken stock and cilantro if using.

Bring to a boil, then reduce heat, cover and simmer for 90 minutes, stirring occasionally or until pork is tender. Remove cover and simmer for additional 15 minutes until sauce is thickened and meat is very tender. Adjust seasonings, and add honey to mellow out the heat. Makes 4 to 6 servings.

A year ago - Pumpkin Gingerbread Tiramisu