A New Mexican version of Chile Verde, via Michelle Guerrie our Demo Coordinator.
(About 6 large Anaheims or 5 large Poblanos)
Roux
1 cup of cold chicken stock
½ white rice or sweet white rice flour
1 ½ pound pork, any cut
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons safflower oil
1 large onion, diced
2 cloves garlic, minced
3 cups chicken stock
Juice of one lime
Set your oven to broil.
Rinse the chiles, pat dry and place on a sheet pan. Broil until they blister on all sides.
Place hot chiles in a bowl and cover with a pan lid/cover that seals nicely. Let the chiles rest for about 20 minutes.
Peel the charred skin off of chiles. Taste a piece of chile that contains the white membrane (vein) and some seeds, it they are too hot, remove them with a spoon or gloves.
Remove stems and discard. Using scissors, cut the chiles right in a bowl, or dice with a knife. Set aside.
Make the roux: pour chicken stock and flour into a jar and shake well, or whisk in a bowl and set aside.
Cut your pork into bite sized pieces. If you chose a pork roast, cube in large chunks.
Dust pork with salt and pepper. Set aside.
Heat a large stockpot, over medium-high heat. Add oil. When it quivers, add the pork in a thin layer. Your goal here is to sear the meat, not steam it, do not overcrowd the pot. Leave the pork to brown for 4 minutes. Check for a deep golden brown color and flip to another side. Let sear for 4 more minutes. Remove pork to a plate and let rest.
Add the onion to the stockpot and cook for about 3 minutes until translucent, stirring often. Add in the garlic and stir constantly until you can smell it. Add the chicken stock and pork, including any juices.
Turn heat to low and simmer, covered, for 1-1 ½ hours or until the pork is tender.
Pull out the pork one more time and add in the “roux”, turn up the heat and boil for 1 minute, stirring constantly.
Add in the diced green chile and pork. Taste for salt, squeeze fresh lime juice on top just before serving. Voila!