Tuesday, June 18 2013, 10:06 AM MDT
Pork Chile Verde
As Aired On January 20, 2013
Recipe Courtesy of Chef Bob Bryant
2 tablespoons canola oil
8 ounces country style pork ribs, diced 1/2"
1 teaspoon beef soup base
1 teaspoon chicken soup base
2 teaspoons fresh garlic, minced
1 medium onion, diced 1/4"
2 jalapeno peppers, minced fine
1/2 cup butter
1/2 cup flour
2 cups chicken broth or water
1 cup salsa diced tomatoes
3 poblano peppers, roasted and peeled
3 Anaheim chili peppers, roasted and peeled
1.) In a heavy bottomed saucepan, heat the canola oil and brown the pork.
2.) Add the onions, jalapenos, and garlic and saute until translucent.
3.) Add the bouillons and flour and stir and saute until the flour is absorbed and the bouillon is dissolved.
4.) Slowly add the chicken broth, stirring constantly, and bring to a boil.
5.) Fine dice the chiles and add them and the tomatoes and bring the mixture back to a boil.
6.) Reduce the heat to a simmer and cook about 20 minutes, stirring occasionally.
(Copyright 2013 Sinclair Broadcasting Group.)