PCC Chili Verde

PCC Chili Verde

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  • 1 1/2 cups brown rice flour
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
  • 3/4 cup olive oil, divided
  • 1 large yellow onion, sliced
  • 2 tablespoons minced garlic
  • 1/2 cup canned diced green chiles
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 2 cups chicken stock
  • 2 cups tomatillo sauce
  • 1/2 bunch cilantro, chopped
  • 1 bay leaf


Preheat oven to 350º F.

Combine flour, salt and pepper in a large bowl. Toss pork cubes in flour mixture to coat.

Roast pork on an oiled sheet pan until crispy and brown on all sides, 25 to 30 minutes. Drain well when done.

In a large pan, sauté onions, garlic and green chiles in remaining oil for 2 minutes. Add chili powder, cumin, oregano and coriander and sauté for 1 minute more. Deglaze the pan with chicken stock. Add pork, tomatillo sauce, cilantro and bay leaf and stir well.

Turn heat to low, cover and simmer for 1 1/2 hours, stirring occasionally. Adjust consistency with chicken stock.

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