Granny's
Pork Verde
Pork Chile Verde
8 fresh Anaheim chiles
1 teaspoon cumin seeds
2 tablespoons vegetable oil
1 cup chopped onion
2 pounds trimmed boneless pork shoulder,
cut into 1/2-inch pieces
3 cloves garlic, finely chopped
4 cups (or more) water
Flour Tortillas
Char Anaheim chiles over gas flame or in broiler until blackened on all sides.
Enclose in plastic bag 10 minutes. Peel, seed and chop chiles.
Stir cumin seeds in heavy small skillet over medium-low heat until fragrant,
about 4 minutes. Transfer to spice grinder; process until finely ground. Set
aside.
Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes.
Add pork; cook until juices evaporate and meat browns, stirring often, about 20
minutes.
Add chiles, cumin and garlic. Sauté 5 minutes. Add 4 cups water. Simmer
uncovered over medium-low heat until meat is very tender and sauce just coats
meat, about 1 hour. If necessary, increase heat and continue to simmer until
sauce is reduced and just coats meat. Season with salt and pepper. (Can be made
1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 cup water to
loosen mixture if necessary.)
Serve in warm flour tortillas.
and add lettuce, tomato and avocado top with picante sauce
Perhaps all the dragons in our lives are princesses who are only
waiting to see us act, just once, with beauty and courage. Perhaps everything
that frightens us is, in its deepest essence, something helpless that wants our
love.
- Rainer Maria Rilke