Leftover Pork Chop Chile Verde
This cooked pork is full of flavor and can be used in a multitude of ways: Serve it with red rice alone, use it as a filling for tacos, enchiladas or tamales.
Ingredients:
24 Oz. (Appx 5) Tomatillos, cleaned
and cut in half
12 Each Garlic Cloves,
unpeeled
2 Each (Lg) Jalapeno Peppers
2 Each (Lg) Poblano Peppers
1 Bunch (Lg) Cilantro
1 Each Red Onion, thick sliced
2 TBS Oregano
2 Cups Reduced Chicken
Stock
1 tsp Ground Cloves
2 TBS Salt
METHOD FOR CHILE VERDE SAUCE
• Line a sheet pan with aluminum foil.
Arrange the tomatillos, cut side down,
and unpeeled garlic on the tray. Broil
until lightly blackened. Remove to cool
and reserve.
• Over an open flame, char the jalapeno
and poblano peppers on each side.
While hot, add to a bowl and cover to
steam. When cooled, peel and remove
seeds.
• Char the red onion over the open flame
on each side and reserve. In a blender,
puree the broiled tomatillos. Peel garlic.
• Add to the blender peeled garlic, chiles,
onion and cilantro. Season with salt and
ground cloves.
• Add the reduced chicken stock and the
oregano. Blend once more and reserve.
PORK CHOP CHILE VERDE
1 LEFTOVER CHOP – Perry’s Pork Chop,
cut into very large pieces, include the
bones from the ribs if you still have them
1 BATCH – Perry’s Chile Verde Sauce
• Preheat the oven to 250 degrees.
• In a large heavy pot, add your Leftover
pork chop
• Cover the leftover pork chop with the
Chile Verde sauce. Bring to a simmer
and cover the pot.
• Place in the oven for 2 hours, until the
meat is falling apart.
• Add more chicken stock, if necessary,
but the goal is to have very tender pork
in the end.
