MexicanGluten-freeDairy-freeNut-free

Pork Chile Verde

Name: Pork Chile Verde
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2½ lb pork shoulder; 1½ lb tomatillos; 2 poblano peppers; 2 jalapeños; 1 white onion; 5 cloves garlic; 1 bunch cilantro; 1 tsp ground cumin; 1 tsp dried oregano; 2 cups chicken broth; 2 tbsp vegetable oil; salt and pepper; rice and warm tortillas

Tender pork braised in a tangy roasted tomatillo and poblano sauce. Even better the next day.

OnlyFoods Test Kitchen@onlyfoods_kitchen

Prep: 25 min
Cook: 2h
Serves: 6
Difficulty: Medium

Cook mode

Ingredients

2½ lbpork shoulder, cut into 1½-inch cubes
1½ lbtomatillos, husked and rinsed
2poblano peppers
2jalapeños
1white onion, quartered
5 clovesgarlic, unpeeled
1 bunchcilantro
1 tspground cumin
1 tspdried oregano
2 cupschicken broth, divided
2 tbspvegetable oil
salt and pepper
rice and warm tortillas, for serving

Method

Heat the broiler. Spread the tomatillos, poblanos, jalapeños, onion and garlic on a sheet pan and broil 8–10 minutes, turning once, until charred in spots.
Put the poblanos and jalapeños in a covered bowl for 10 minutes, then peel off the skins and remove the stems and seeds. Peel the garlic.
Blend everything from the pan with the cilantro, cumin, oregano and 1 cup of broth until smooth.
Season the pork with salt and pepper. Brown it in the oil in a Dutch oven over medium-high, in batches so it browns instead of steams.
Return all the pork, pour in the sauce and the remaining broth, and bring to a simmer. Cover and cook on low for 1½–2 hours, until the pork falls apart.
Season with salt and serve with rice and warm tortillas.

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