Tarahumara Park City – Recipes
– Our Recipes –
Pork Loin Chile Verde
Serves 4 to 6
- 1/4 cup olive oil
- 2 lbs. pork loin, trimmed, with a little fat left, cut into 1/2-inch cubes
- 1 large yellow onion, cut in small dice
- 1 Tbsp. minced garlic
- 12 Anaheim chiles, roasted, peeled, seeded, and chopped*
- 2 cups fresh chicken broth
- Kosher salt to taste
In a heavy-bottomed pot, heat oil almost to smoking. Carefully add cubed pork loin and brown over high heat. When all browned, remove from pot and turn down heat to low. Add onion and garlic and sauté until softened but don’t brown. Add chopped chiles and cook, stirring, for about 1 minute more. Return pork and add chicken stock. Bring just to a simmer and cook for about one hour, skimming off foam occasionally.
When pork is tender, check for seasoning and add kosher salt as needed. Serve with fresh flour or corn tortillas.
Notes: Because Tarahumara goes through about 240 pounds of fresh chicken breasts a week, it always has lots of chicken broth on hand. If you don’t, you can use a prepared broth from the store, but look for low-sodium varieties and watch the salt level.
*To prepare chiles, roast them over a broiler or over an open flame until the skins are blistered and start to char a little. Put them into a plastic bag, close and allow to cool. When cooled, rub the skin off with your fingers. Slit open and remove the seeds and stem. Lay on a cutting board and chop into strips. (For the best flavor, don’t rinse them with water; you wash away some natural oils and juices.)
