Pork Chile Verde
Ingredients
- 1 pound tomatillos
husks removed
- 3 poblano chiles
stemmed
- 1 jalapeño
stemmed
- 3 large
peeled garlic cloves
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 loosely packed cup cilantro leaves and tender stems
plus chopped leaves for garnishing
- 1 1/2 pounds pork shoulder or butt
cut into 1-inch cubes
- 1 1/2 cups finely chopped sweet onion
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups low-sodium chicken broth
- Cooked rice
for serving
Directions
- 1
Heat broiler on high and set the rack 6 inches from the heat. On a large rimmed sheet pan, combine tomatillos, poblanos, jalapeño, garlic cloves and 1 tablespoon of the oil; season with salt and toss to evenly coat.
- 2
Broil the mixture, turning halfway through, until nicely charred, about 15 minutes.
- 3
Transfer poblano chiles to a small bowl and cover with plastic wrap (or seal in a small resealable bag); let steam for 5 minutes.
- 4
Peel the poblanos and discard skins. In a blender, combine the poblanos, tomatillos, jalapeño and garlic, and scrape in the accumulated juices on the sheet pan. (There is a lot of good flavor in the caramelized juices!) Add the cilantro and purée until smooth.
- 5
Heat oven to 325 degrees.
- 6
In a large Dutch oven, heat the remaining 2 tablespoons oil over medium. Season pork with salt and pepper and add half to the pot. Cook, turning occasionally, until browned all over, 5 minutes. Transfer to a plate and repeat with the remaining pork.
- 7
After all the pork has been browned and removed from the pot, add the onion and cook, stirring occasionally, until softened, 3 minutes. Add cumin and oregano and cook, stirring, until fragrant, 1 minute. Return the pork to the pot (with any accumulated juices), add the broth and tomatillo purée, and season with salt and pepper.
- 8
Bring to a boil, cover and transfer to the oven. Roast until pork is very tender, 1 1/2 hours. Season stew with salt and pepper to taste.
- 9
Divide the pork chile verde among shallow bowls, garnish with chopped cilantro and serve warm, with rice.
Pork Chile Verde
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About this Recipe
Craving a hearty, flavor-packed stew that tastes like it's been simmering all day? Our Pork Chile Verde delivers tender braised pork swimming in a vibrant, smoky green sauce that's truly satisfying, perfect for a comforting meal.
What makes this Pork Chile Verde stand out is the crucial step of broiling the tomatillos, green chiles, and garlic until deeply charred and golden. This technique unlocks incredible depth and smoky complexity, creating a sauce far more nuanced than simply simmering raw ingredients. The addition of sweet onion helps balance the tangy tomatillos beautifully.
Prepare for a richly flavored experience where succulent cubes of pork shoulder melt in your mouth, enveloped in a bright, tangy sauce with a pleasant warmth from the chiles. The puréed sauce has a wonderful texture, punctuated by the fresh brightness of cilantro. It's a comforting yet vibrant dish, setting a high standard for homemade Mexican cuisine.
Customization & Serving Tips
If you can't find poblano chiles, Anaheim or Cubanelle peppers make excellent substitutions, offering a similar mild heat and flavor profile. For an extra pop of freshness, a squeeze of fresh lime juice at the very end can brighten the flavors even further. Consider adding a pinch of dried chipotle powder if you enjoy an extra layer of smoky heat.
This Pork Chile Verde is fantastic served simply over cooked rice, allowing the robust flavors to shine. It's also incredibly versatile; famously, any leftovers make for sensational, flavorful tacos the following day. Garnish with a sprinkle of fresh cilantro for an appealing presentation.