Puerco con Chile Verde

[Gary H. NJ]

Or Green Chile with Pork. I like this recipe.
Weather has been going up and down all week. Spent a chilly evening last night with friends in Chinatown celebrating Chinese New Year. Time for some homey Mexican chile to warm the soul. I posted something similar a few months ago. If you like chile, try this for a change-up.

Picked up the basic ingredients -- bone in half pork shoulder (4 lb) and an armload of chilies. Anyone know what the light yellow/green ones are? I thought they'd be mild, but were quite picante. Luckily I tasted before adding to the chile and used half of those. (BTW, some of these online recipes for Chile Verde crack me up -- "Use one jalapeno." Yeah, right.)

Cold day today, especially with the wind blowing. The view from my back door by the OTG. Meh. I need a Pigvilion!

Naturally I grilled everything possible to build flavors, rather than sauté inside. Charring the poblanos.

Sliced onion and tomatillos.

Jalapeños and those other chilies.

Pork was deboned, sliced, and given a fast sear, including the bone (added to the chile/stew for flavor).

Everything gets happy for a few hours until pork is tender. Chopped parsley, cilantro and scallions are added just before serving over rice.

No Mexican meal is complete without guac at my house.

Plated along with mother-in-law Betty's pickled watermelon. Why not?!

Thanks for visiting. Hope you had a great weekend my fiends.

 

[Timothy Hoffman]

Outstanding food and photos! I love chile verde, too bad my wife doesnt, so I dont have it very often.

 

[V_Rocco]

Yum! I could go for some of that!

 

[Tony R]

Chile verde looks delicious. We sometimes add nopales in the chile verde. The yellow peppers you have we call the chiles gueros but I believe they are called banana peppers.

 

[Rolf Jacobsen]

Gary I just finished two bowls of gumbo but I would make room for that! Great cook and great photos!

 

[Mike Coffman]

Excellent cook Gary and thanks for the instructions! Going to have to give this one a try soon!

 

[Mike Willis]

Looks delicious Gary! We love green pork chili!

 

[Clint]

I could go for some of that - looks delicious.....& nice colors.

 

[Tim McCann]

Looks great! Banana and Poblano peppers. I'd love the recipe for that.

 

[Kim Drana]

I would like a plate of that.

 

[John Solak]

Great looking pork and guacamole. We stopped at a roadside stand yesterday and picked up 25 avocados for $5 but they are a couple of days from being ripe.

 

[Morgan C.]

Nice nice nice...man great post Gary!! Gotta bookmark this one!!

Bet it warmed ya right up!

 

[Dave O (Alaska)]

tasty looking chile verde!

 

[Jim McKelvey]

Gary - that looks like the perfect meal on a cold winter day. You nailed it!

 

[Ted M (FatEddy)]

Just awesome. I would also say those Banana Peppers if they had some kick. If no kick, Cubanelles or I see them sold around here as Italian Frying Peppers.

 

[Gary H. NJ]

Yeah. I assumed they were cubanelles and mild. Thanks to all for kind words of support and info.

 

[Bob Mann]

Very nice Gary!

 

[Mike Cosgrove]

Thanks for posting Gary, thats a great looking cook.

 

[Gary H. NJ]

Mike C. you crack me up. Talk about synchronicity. Looking at your ID quote, I was just thinking of Buckaroo Banzai; picked up the dvd a couple weeks ago. "What's that watermelon doing there?"

 

[Jim Lampe]

An EXCELLENT cook Gary!
I'm gonna try this recipe, looks AWESOME!
And your photos do as well! CookBook READY!
If you have the space (and looks like you do), a "GarVilion" is a great place to cook outside in...