Pork Chile Verde
Pork Chile Verde is a stew made by simmering pork with tomatillos, green chiles, and spices until tender.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Shoulder (cut into 2 inch cubes) | 1 | Kilogram |
| Tomatillos (husked and quartered) | 500 | Grams |
| Poblano Peppers (seeded and chopped) | 2 | Count |
| Jalapeno Peppers (seeded and chopped) | 2 | Count |
| Onion (large, chopped) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Cilantro (chopped) | 1 | Bunch |
| Chicken Broth (low sodium) | 500 | Milliliters |
| Cumin (ground) | 2 | Tsp |
| Oregano (dried) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Olive Oil (extra virgin) | 2 | Tbsp |
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add pork cubes to the pot and brown on all sides. Remove and set aside.
- In the same pot, add chopped onion and garlic, sauté until onion is translucent.
- Add tomatillos, poblano peppers, and jalapeno peppers to the pot, cook for 5 minutes.
- Return the pork to the pot, add chicken broth, cumin, oregano, salt, and black pepper.
- Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours until pork is tender.
- Stir in chopped cilantro and adjust seasoning if necessary before serving.
Prep
- Thaw pork shoulder if frozen
Kitchen equipment
Large PotBlender or Food Processor