PORK CHILE VERDE

PORK CHILE VERDE

Ingredients:

• 2 teaspoons canola oil
• 3 tablespoons yellow cornmeal
• 1 tablespoon ancho chile powder
• 1 pound pork tenderloin, trimmed and cut into 3/4-inch pieces
• 2 cups coarsely chopped
• 6 pieces chicken legs (I think that’s about 550-600g), or thighs or any bone-in chicken pieces
• 1/2 cup flour
• 1/2 tsp ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 8 oz / 1/4 k ripe tomatoes (look for deep red color), diced
• 3 cloves garlic, minced
• 1 big red onion, minced
• 1 1/2 cups chicken stock/broth
• 1/2 cup beer
• 1 tablespoon tomato paste
• 1 tablesppon fish sauce (patis), optional
• 3 green chili peppers (finger chili)
• 1 can (400g) champignons, sliced
• extra virgin olive oil
• salt and pepper
• dried ground oregano
• dried basil
• ground cayenne pepper (optional)

Preparation:

Put 2 tbsp of extra virgin oil and heat in a pan over a medium heat, then combine flour, pepper, garlic powder, and salt in a shallow bowl, then thoroughly clean and wash the chicken legs, and then put dry with the paper towels and coat with mixture flour.

Note: Don’t skip this step; the flour will be thickening the sauce as the chicken simmers in the tomatoes.

Fry the chicken legs and turning once to brown the other side, then remove seared chicken legs from the pan, and then in the same pan add 2 tbps olive oil and heat in a pan over a medium heat, then sauté the garlic, onion and tomatoes, then cook it until tomatoes dries out and the tomatoes are tender, and then the tomato paste and add little of the chicken stock and stir it until the paste is well – blended, then add the rest chicken and beer.
Season w/ fish sauce, if using the pepper, stir to blend well, and add (1/4 tspn of ground dried oregano and ¼ tspn of dried basil). Rub between your palms until oil will release. Just boil over lower head and let simmer until 10 to 15 minutes covered. Then, add the braise and chicken pieces until chicken legs are tender and the sauce evaporated, then add some water if the liquid dries before cooking is finished, and then stir and turn the chicken pieces halfway, have a taste, then adjust seasoning if needed.
That’s it!