Pork Chile Verde
Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth
Ingredients
- 4 pounds boneless pork shoulder trimmed of excess fat and cut into 1-2 inch cubes.
- 2 medium yellow onions diced
- 6 cloves garlic minced
- 1 cups chicken stock
- 1 tsp ground cumin
- 1 tablespoon dried Mexican oregano
- Kosher Salt & black pepper to taste
- Olive Oil
- 6 medium tomatillos husked and rinsed, roasted
- 1/4 cup water
- 2 jalapeno or serrano peppers stemmed and roasted (or 1 for less spicy)
- 1/2 cup cilantro chopped
- 1/2 small white onion cut into large chunks
- 2 tbsp. lime juice
- 1 garlic minced
- 1/2 tsp kosher or sea salt or to taste
- 1 1/2 tablespoons Olive Oil
Instructions
- Trim off any excess fat from the pork and cut it into 2-inch squares.
- In a (6 quart) medium stockpot, over high heat, coat meat cubes with flour and sear the pork in the oil until golden brown.
- Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil
- In the same pot, over medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent.
- Add the cumin, pork, and chicken stock back to the stockpot and cook for 1/2 hour.
- Add Chile Verde sauce to cover the pork in the pot completely, and cook an additional 1/2 hour on low heat.
- Preheat oven to 425 degrees F
- Line the baking sheet with aluminum foil or parchment paper.
- Place the tomatillos, onion, and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss
- Roast for 15 minutes or until the tomatillos are soft.
- Add the roasted vegetables, lime juice, and cilantro into the blender and pulse.
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