Silguero’s Savory Chile Verde2013-05-15
- Servings : 5
- Prep Time : 45m
- Cook Time : 3:0 h
- Ready In : 3:30 h
Submitted by Joe Silguero
(West Covina Fire Dept.)
- 8 lbs Pork Shoulder(bone in)
- 5 Cloves Garlic
- Medium Sized Brown Onion Chopped
- 1/4 Cup Flour
- 1 Tbsp Salt
- 1/2 Tbsp Pepper
- 6 Bay Leaves
- 1 Cup Water
- Chile Verde Sauce
- 20 Tomatillos
- 9 Serrano Chile Peppers
- 4 Cups water
- 1/4 Cilantro
- 15 Black Peppercorns(optional but really good)
- 1/2 Tbsp Salt
In a medium sized sauce pan bring 4 cups of water to a boil. At the same time, clean the outer cover and wash the tomatillos.
Remove the stem off of the Serrano Peppers. Add the peppers and the tomatillos to the boiling water and let boil until the skin of the tomatillos turn slightly brown.
Remove from the heat and let soak for a few minutes while you prepare your meat.
On a cutting board, trim the fat and cube the meat into 1 inch pieces. Chop up your medium sized onion. Remove the skins and chop the 5 cloves of garlic. Place a large pot over medium heat with 3 tbsp olive oil.
Place the meat, garlic and onion in the pot and saute until the meat is browned and the onion is soft. Add 1 Tbsp salt, 1/2 Tbsp pepper, 1/4 flour, 6 bay leaves and 1 cup water. Mix together and reduce heat to a simmer. Taste sauce mixture and add additional salt or pepper to taste. Let simmer for approx 2-3 hours.
Remove tomatillos and chiles from water. Place all of the tomatillos and 3-4 chiles into a blender. Add 1/4 cup cilantro, 15 peppercorns and 1/2 Tbsp salt. Blend for approx 30-45 seconds, until peppercorn is broken up and the sauce is fairly thinned out. Taste sauce and add additional serrano peppers to desired spice level.
Once Meat has simmered for approx 2-3 hours, it should be tender. Once tender, add the sauce from the blender and let simmer for approx 20 minutes. Remove Bay Leaves
Serve with rice, beans and tortillas.
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