Pork Chile Verde w/ Potatoes
Yields 6-8 Servings
3 pounds boneless pork butt, sliced into 2 inch pieces
1 large white onion
1 head of garlic
12 New Mexico or Anaheim green chiles
2 Poblanos peppers
8 tomatillos, husks removed and washed
2-4 jalapenos, roasted, seeded and diced (reserve 2 for garnishing)
*Handful of chopped cilantro, plus more for garnish
1 full teaspoon cumin( I like plenty of cumin in my chile verde)
1 teaspoon Mexican oregano, crushed
1 teaspoon granulated garlic
1/2 teaspoon pepper
Pork broth(about 5 cups)
1/4 cup of masa harina(mixed with water to make a slurry),set aside.
Grapeseed or olive oil
1. In a large pot, combine the pork butt, with half of the white onion, half of the head of garlic, 1 1/2 teaspoons of salt and enough water to cover pork. Cover and cook at a low simmer for 2 1/2 to 3 hours, until pork is tender.
2. While the pork is cooking, preheat your oven to 400 degrees F. On a shallow baking sheet, combine tomatillos, all peppers, half of onion and remaining garlic(peeled). Roast for 10 minutes on one side, turn and roast for another 10 minutes. Remove from heat, cover w/ a clean kitchen towel and let cool for 30 minutes.
3. When veggies are cool enough, peel, seed and slice the New Mexico peppers and Poblano peppers into strips(set the poblanos aside). In the blender, combine New Mexico peppers, 2 jalapenos, onion, garlic, tomatillos, cilantro and about 1 cup of broth(once pork is done). Blend until smooth, taste for salt and set aside.
4. In another large pot, preheat 3 tablespoons of olive oil to medium heat for 3-4 minutes. Using a slotted spoon, remove the pork from other pot and cook in hot oil for 5-7 minutes to brown slightly. Add the sauce from the blender and 3 cups or pork broth. Mix in the cumin, oregano, garlic, pepper and reserved poblano strips. Bring to a boil, lower heat and slowly add the masa harina slurry. Taste for salt. Cook, stirring often for another 35-40 minutes.
Tip~ On occasion, I like to saute the remaining half of freshly diced onion with the pork instead of blending them roasted with the green chile sauce. It’s up to you which method you like best. Some people don’t like to chew the onions, but do like the flavor of them.
Pork Chile Verde with Potatoes
If Adding Potatoes to Chile Verde:
Slice 1 large russet potatoes into 1 inch pieces. Fry in preheated shallow olive oil until crispy on all sides. Drain onto a plate lined with paper towels. Season w/ salt and pepper. Fold potatoes into chile verde towards the end of cooking time. Adding some fresh chopped cilantro before serving is optional.
Dry roasting peppers on a comal, low and slow is how I learned to roast peppers.
If you prefer to slice the pork into large cubes, you can do that. Season, sear and then braise in the chile verde salsa until pork is tender. Add cooked potatoes at the end.
Pork Chile Verde with Poblano Rajas
These two older pictures were taken in Monterrey, Mexico back in 2011. My tia Miné asked me to cook that day and the first thing I thought of was chile verde!! I really enjoyed cooking in her cazuelas!