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Chile Verde
Chile Verde
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Slow cooked pork shoulder in tangy roasted tomatillo and jalapeno sauce - a mouthwatering Mexican delight!
Ingredients:
  • 1 1/2 pounds tomatillos
  • 5 garlic cloves, not peeled
  • 2 jalapeños, seeds and ribs removed, chopped
  • 2 Anaheim or Poblano chilIes (optional)
  • 1 bunch cilantro leaves, cleaned and chopped
  • 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
  • 3 garlic cloves, peeled and finely chopped
  • 2 tablespoons of chopped fresh oregano or 1 Tbsp of dried oregano
  • 2 1/2 cups chicken stock
  • Pinch of ground cloves
  • To serve:
  • Flour or corn tortillas
  • Spanish rice
Instructions:
  • To begin, peel away the papery husks from the tomatillos and give them a thorough rinse.
  • For extra depth of flavor, roast the tomatillos and garlic by cutting them in half and placing them cut side down, with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Broil for 5-7 minutes until the skins are lightly blackened. Allow them to cool before handling. Optionally, you can introduce Anaheim or poblano chilies for a different heat level. You can either use canned green chilies or char fresh chilies over a gas flame or broiler until fully blackened. Cool them in a sealed bag, then remove the skin, seeds, and stems.
  • Blend tomatillos, garlic, jalapeño, and cilantro until finely chopped and well combined.
  • Generously season pork cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown pork cubes on all sides in batches to ensure even browning. Transfer browned pork to a bowl using a slotted spoon or tongs.
  • To boost flavor, discard any extra fat (over a tablespoon) and cook onions and garlic together in the skillet, stirring occasionally until softened, about 5 minutes.
  • Return pork to skillet with oregano, tomatillo sauce, stock, and ground cloves. If skillet is not large enough, transfer mixture to a large soup pot. Season with salt and pepper, being mindful that the flavors will concentrate as it continues to cook.
  • Slowly simmer for 2-3 hours: Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered until the pork is fork-tender. Season to taste with salt and pepper. Serve with Spanish rice and your choice of warm flour or freshly made corn tortillas.

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