Chili Verde

Dec 23 2021

This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

Ingredients

2 ½
pounds boneless pork loin
3
tablespoons corn or safflower oil
2 ½
cups cored, seeded green peppers cut into 1-inch cubes
1
tablespoon finely minced garlic
3
cups chopped tomatillos or use 3 cups chopped, peeled, seeded, red ripe tomatoes, or canned imported tomatoes
7
-ounce can chopped green chilies (you may use part chopped fresh or canned jalapeno peppers)
2
tablespoons ground cumin
¼
teaspoon ground cloves
2
tablespoons chopped fresh coriander
1
cup dry white wine
Salt and pepper to taste

Step 1
Cut the meat into one-and-one-half-inch cubes. 2. Heat the oil in a pressure cooker. When it is quite hot, add about one-third of the cubes of meat. Cook, stirring, until nicely browned.
Step 2
Using a slotted spoon, transfer the cubes to a separate platter. Add another third of the remaining cubes to the pressure cooker and cook until nicely browned. Transfer to the platter. Continue cooking the remaining cubes and transferring them to the platter.
Step 3
Add the green peppers to the fat remaining in the pressure cooker and cook, stirring, until wilted. Add the garlic and cook about five seconds, stirring.
Step 4
Return the meat to the cooker. Add the remaining ingredients. Cover the cooker with the lid and pressure regulator. Cook 20 minutes. Remove the lid from the cooker, following the manufacturer's instructions. Cook down, uncovered, about 10 minutes or until the sauce is reduced slightly. Serve with cumin rice (see recipe).