CHILE VERDE:
- 4 pounds pork shoulder, cooked in a slow cooker for at least 8 hours and chopped or shredded
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Flour for dredging
- 1/4 cup vegetable oil
- 3 yellow onions
- 2 green bell peppers, cut into 1-inch cubes
- 2 Anaheim or Poblano chiles, cut into 1-inch cubes
- 2-3 jalapenos, seeds removed, and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 1 1/2 pounds tomatillos, roasted, peeled and chopped
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
- 2 bay leaves
- 1 bunch cilantro leaves, cleaned and chopped
- 4 cups chicken stock
Directions
Drizzle a large cast iron skillet or dutch oven( or pot) with oil. Place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the onion mixture, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Season with salt and pepper.
Puree mixture in a food processor in batches.
Place shredded meat in pot and pour 3/4 of the verde sauce over ( Reserve the remaining sauce to pour over burritos to serve). Simmer for 1-3 hours.
Homemade Texas Flour Tortillas
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup warm milk
Mix together the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed. Knead for 2 minutes on a floured surface. Dough should be firm and soft. Place dough in bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off 8 sections, roll them into balls in your hands, place on a plate and cover with a damp cloth for 10 minutes. ( It's very important to let the dough rest, otherwise it will be like elastic and won't roll out to a proper thickness and shape.)
After the dough has rested, roll out the balls on a lightly floured surface till very thin ( or thicker if you like your tortillas thick!) Immediately begin cooking them in cast iron skillets or a griddle heated to med-high. Cook each side about 30 seconds. Remove from pan and keep covered with towel until ready to serve. These are best if eaten within a few hours. Makes 8 tortillas.
As a side note... these tortillas are NOT the most authentic as they have baking powder in them and puff up quite beautifully the way I like them. :)
