Chili Verde Pork

Cook time:1 hr 30 min
Serves:  12 servings

Ingredients
• 4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
• 4 yellow onions, chopped
• 4 Anaheim chiles
• 2 jalapeno, minced
• 4 tablespoons garlic, chopped
• 1 pound tomatillos, husk removed
• 1/2 cup white wine
• 1/4 cup white vinegar
• 1 cup chicken stock
• 2 tablespoons ground oregano
• 2 tablespoons ground cumin
• 1 tablespoon salt
• 1 tablespoon ground black pepper

Directions
In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
Add pork butt to Dutch oven and cook over high heat until browned on all sides
Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
Let simmer for 1 hour.

STOUT-BRAISED SHORT RIBS

Serve these short ribs with buttered egg noodles tossed with chopped fresh parsley, or mashed potatoes or rice.

1/4 cup packed dark brown sugar
1 tbsp. paprika (not hot)
1 tbsp. curry powder
2 tsp. ground cumin
2 tsp. ground black pepper
2 tsp. salt
1 tsp. dry mustard
4 to 41/4 lbs. beef short ribs, cut into 4-inch pieces
3 tbsp. olive oil
4 medium leeks (white and pale green parts only), chopped
4 medium carrots, chopped
3 celery ribs, chopped
2 bay leaves
1/4 cup chopped garlic
2 cups beef broth
2 12-oz. bottles stout, such as Guinness
2 14-oz. cans diced tomatoes
In a small bowl, stir together the brown sugar, paprika, curry powder, cumin, pepper, salt and mustard.

Use paper towels to pat the ribs dry. Arrange them in a single layer in a shallow baking pan or a shallow baking dish, then generously coat all sides of ribs with spice mixture. Chill, uncovered, for 1 hour.

Place an oven rack in the lower third of the oven. Heat the oven to 375 degrees.

In a large Dutch oven over high, heat the oil until hot but not smoking. Add the ribs, working in batches if necessary, and quickly brown them on the three meaty sides (but not bone side), about one minute per side.

Transfer the meat to a large plate, then the add leeks, carrots, celery and bay leaves. Cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add garlic and cook for about 1 minute.

Add the broth, beer and tomatoes with their juice, then add the ribs and any juices accumulated on the plate. Bring to a boil, uncovered. Cover the pot tightly with foil, then the lid. Place in the oven and braise until the meat is very tender, 2 to 21/2 hours. A paring knife inserted into the meat should have little resistance.

Skim off excess fat from the surface of sauce. Discard the bay leaves before serving.
Makes 6 servings.