Chile Verde, Bright, Citrusy, and Addictive

Chile Verde, Pork simmered in a tomatillo, green chilis, and onion sauce is the kind of recipe that is so good it makes my mouth water. Just thinking about it makes me want to cook this again. I have some friends here in Colorado who have an incredible garden. One of the things that grow really well in their yard is tomatillos. The other week, I got a phone call asking if I would like some, as they were getting more than they could possibly cook. I have never really cooked with Tomatillos before. I had seen them and tasted things from my friend’s fabulous kitchen but never played with them myself.

I came across a Chile Verde recipe. And decided to try it out. Man, oh man, what have I been missing? This will become one of my go-to recipes for when I want something good, warm, and comforting. I invited one of my brothers over to experience it with me. When he took one bite his face said it all. This was good, I mean really GOOD! It is not too spicy. The sauce is very flavorful, well-balanced, bright, and citrusy. And the pork is tender and juicy. I served it with some rice. Both of us decided that even though serving with tortillas and Spanish rice was traditional, neither of them was necessary, as we just wanted to dive into our bowls of happiness without anything extra.

Tomatillos can be found almost year-round in better grocery stores, so you can make this incredible Chile Verde even in mid-winter. Tomatillos are a strange-looking fruit, almost like a green tomato with an outer paper wrapping. They are popular in Mexican cooking. They can be used in everything from salsa and even jam to delicious sauces, especially Chile Verde. They may look like green tomatoes. But even though they are related, tomatillos have a tart, bright, citrusy flavor that is utterly different from their red cousins. Roasting them brings a little sweetness to them as well. To use tomatillos, the outer paper-like husk needs to be removed, and then the sticky inner fruit needs to be thoroughly washed.

This recipe does take some effort to peel the chilis, which can be a little messy, and several hours to simmer. However, this is definitely one of those recipes that are worth every effort. My brother, who never likes to have a recipe with many steps or time consuming, has already talked about wanting me to make it again. (Granted, that was ME making it for him, but that is beside the point!) Also, Chile Verde calls for an inexpensive cut of meat. I even found some labeled as boneless pork ribs with pork shoulder in parenthesis that were perfect and very cheap. Which makes this recipe great for anyone on a budget. This is a special recipe that would be fantastic to bring somewhere, too, as it holds really well and is just as good for leftovers if there is anything left at all.I used a Dutch oven to slowly simmer this pot of goodness. If you are in the market for a great one that I also use for cooking sourdough, this one from Lodge is my favorite. (I get a small commission at no cost to you from Amazon. If you use any link on this page, please consider helping fund my food journey.)

Well, that is all for this week. I hope you are all staying safe and happy. Please consider others in your choices. We all have to live together in this crazy world, and by helping everyone, we can get through this. Have a great week.

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Chile Verde

Chile Verde, Pork simmered in a tomatillo, green chilis, and onion sauce is the kind of recipe that is so good it makes your mouth water.

Course: Dinner

Cuisine: Mexican

Keyword: Chile Verde, Mexican food, tomatillo, tomatillos

Servings: 8

Ingredients

• 3 1/2 to 4 pounds pork shoulder also called pork butt, trimmed of excess fat and cut into 1 to 2-inch cubes
• Salt
• Freshly ground black pepper
• Extra virgin olive oil
• 2 yellow onions chopped
• 4 garlic cloves finely chopped
• 2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 2 1/2 cups chicken stock
• 1 1/2 pounds tomatillos outer paper-like skin removed
• 2 jalapeños chiles
• 5 Poblano chiles
• 1 bunch cilantro leaves chopped
• To serve:

Flour or corn tortillas

Spanish rice

Instructions

1. Season pork pieces on all sides with salt and pepper.
2. Heat a large stockpot or Dutch oven over high heat.
3. Add enough olive oil to coat the bottom of the pan.
4. In two batches, sear the pork pieces until browned on all sides. Remove the first batch to a holding plate and add more oil if necessary before searing the second batch.
5. Remove the pork from the pot. Add a little additional oil to the pan, if needed.
6. Add onion and sauté until tender. Add garlic and cook for 30 seconds.
7. Stir in the cumin and oregano.
8. Return pork to the pot and add the chicken broth.
9. Reduce heat to medium-low, cover, and simmer for 2-4 hours until the meat is tender and has just begun to fall apart.
10. While the pork is simmering, make the sauce.
11. Place rack on second to the top level of the oven and turn the oven to high broil.
12. Lightly spray 2 baking sheets with cooking oil. Or line with Silpat.
13. Wash the poblano peppers, jalapeños and tomatillos.
14. Slice the tomatillos in half.
15. Cut both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if you do not want the chile Verde to be very spicy. Remember to wash your hands after coming in contact with the chilis before touching anything else.
16. Place the poblano peppers, jalapeño, and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned, almost blackened.
17. Immediately place the peppers in a plastic bag and tie the bag closed. Allow them to steam for 5-10 minutes, then peel off their outer layer of skin. (It should come off quickly, but messy.)
18. Add the peppers, tomatillos, and cilantro to a blender or food processor and puree until completely smooth.
19. Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
20. Serve with tortillas and a side of Mexican rice and beans.