Pork with Chili Verde Tacos
 
Ingredients
For the pork:
  • 1 lb. pork butt, trimmed of fat
  • 2 yellow onions, cut into slices
  • 1 T. cumin
  • 2 t. oregano
  • 1 t. salt
  • 1 t. black pepper
  • ½ t. cayenne
  • 10 soft taco shells
  • 1 c. sour cream
  • 1 c. cheddar cheese, shredded
  • 1 c. salsa
For the Chili Verde:
  • ½ lb. Anaheim chilies
  • ½ lb. poblano chilies
  • 2 T. vegetable oil
  • 1 sweet onion, chopped
  • 4 garlic cloves, chopped
  • 2 t. oregano
  • 1 t. salt
  • 2 t. black pepper
  • 1 T. cumin
  • 2 T. flour
  • 2 c. chicken broth
Instructions
  1. Place the pork butt, onions, cumin, oregano, salt, pepper, and cayenne in a large saucepan and just cover. Bring to a boil.
  2. Lower the heat to medium low and simmer for 45 minutes or until tender. Drain in a colander.
  3. Using two forks, shred the pork on a cutting board. Return the pork and onions to the pot. Add the chili verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve with tortillas, cheddar cheese, salsa, and sour cream.
  4. To make the chili verde:
  5. Coat the Anageim and poblano peppers with 1 tablespoon of vegetable oil. Place in a roasting pan.
  6. Broil the peppers in the oven for 10 minutes, turning them every 2 minutes, until all the sides are charred.
  7. Place the blackened peppers in a bowl and cover with plastic wrap. Let cool for 15 minutes.
  8. Peel the peppers, remove the seeds and the stems. Chop the peppers and set aside.
  9. In a large saucepan, heat the remaining oil over medium heat. Add the onions and cook for 5 minutes, stirring frequently. Add the garlic, oregano, salt, pepper, and cumin. Saute for 2 minutes, stirring frequently.
  10. Add the flour and cook, stirring, for 2 minutes. Add the chopped peppers and stir well to combine.
  11. Add the chicken stock, stir well, and bring to a boil. Lower the heat to a medium-low and simmer, stirring occasionally for 15 minutes. Remove from heat.
Notes
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/2014/09/pork-chili-verde-tacos.html