A lot of preparation time, but worth every minute. I did serve mine with tortilla's not rice.
This popular New Mexican dish is essentially a green chile stew often made with pork.
Yield: 8 servings (serving size: 3/4 cup rice, 1 cup pork mixture, and 1 lime wedge)
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Amount per serving
- Calories: 437
- Calories from fat: 30%
- Fat: 14.5g
- Saturated fat: 3.8g
- Monounsaturated fat: 5.6g
- Polyunsaturated fat: 1.3g
- Protein: 28.9g
- Carbohydrate: 46.2g
- Fiber: 6.3g
- Cholesterol: 81mg
- Iron: 4.3mg
- Sodium: 591mg
- Calcium: 65mg
- 1 teaspoon canola oil
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper, divided
- 2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
- 3 cups chopped onion (about 2)
- 1/4 cup chopped seeded Anaheim chile
- 2 tablespoons chopped seeded jalapeño pepper (about 1)
- 2 garlic cloves, crushed
- 3 cups fat-free, less-sodium chicken broth
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 5 (11-ounce) cans whole tomatillos, drained and chopped
- 1/4 cup chopped fresh cilantro
- 6 cups hot cooked long-grain rice
- 8 lime wedges
- Preheat oven to 400°.
- Heat oil in a large Dutch oven over medium-high heat. Sprinkle salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook 8 minutes or until browned. Remove from pan. Add onion, chile peppers, and garlic; sauté 5 minutes. Return pork to pan. Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil. Cover and bake at 400° for 1 hour. Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
- Thaw pork mixture overnight in refrigerator. Reheat in microwave or place mixture in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently. Serve over rice. Garnish with lime wedges.
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