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chile Verde

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.