And just in case you may want to try the red version, Pork Chile Colorado!! https://pinaenlacocina.com/asado-de-puerco-chile-colorado/
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!
Ingredients
Ingredients
- 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 to matillos 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 1/4 c water to make a slurry. Set aside. this is optional to achieve a thicker base
- Pork lard or avocado oil
Instructions
- 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.
- While the pork is cooking, preheat your oven to 400 degrees F. On a shallow baking sheet, combine tomatillos, all peppers, remaining half of onion and remaining garlic(unpeeled). Roast for 10 minutes on one side, turn and roast for another 10 minutes. Remove the garlic after the first 10 minutes. Remove pan from heat, cover w/ a clean kitchen towel and let cool for 10 minutes.
- After 10 minutes, peel, seed and slice the New Mexico peppers and Poblano peppers into strips(set the poblanos aside). peel the garlic. 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.
- In another large pot, preheat 3 tablespoons of lard or 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.
Notes
Slice 2 russet potatoes(495 grams) into 1 inch pieces. Fry in preheated shallow 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.
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What do I do with the poblano peppers? The recipe says to set them aside but then it doesn’t say what to do with them after that.
Sorry Maria, I revised the recipe at the end. I forgot to include the reserved poblano strips go into the chile verde with the spices. Thanks for pointing it out to me.
How many servings does this recipe make?
Hi Michelle, sorry. I thought I had included that on the recipe. Three pounds of pork could easily serve 8 people, especially when you add potatoes and sides.
Is this really spicy? If I want it very lightly spicy how many chilies do I add?
Christy, it really depends on the peppers you buy. They don’t tend to be too spicy like some of the Hatch or New Mexico varieties, but they still have some heat to them.
do you have a YouTube channel? I am a visual learner lol…this looks delicious!
I do have a You Tube channel, but they are mostly short videos. Not like what I share on my instagram stories , which are detailed step by step. Takes a lot of time to just put a 3 minute video together. Hopefully in the future I will have help.
Did this recipe today it was so so delicious 😋
Isidro, I am so happy you enjoyed the recipe!
Ive are this in some of the best restaurants so I am going to try your recipe and I’m sure its amazing when you prepare it.I will try to do well when I cook it. Thank you I appreciate your recipes as I am learning how to cook beautiful and authentic Mexican cousine.
Thank you for taking the time to leave me a comment Brandy!
Hello! Any thoughts or suggestions about making this dish a day in advance?
I always tell my followers that dishes like this are way better the next day! Absolutely!
Can you make the sauce in bulk and freeze for future use? I’m a California transplant living in Maine and have a limited growing season. I grow my chilies, but don’t have access to these peppers here year round and would love to make batches to freeze and use throughout the year.
Hi Carrie! You can absolutely freeze the sauce! I freeze my sauce recipes all of the time. Once you defrost them, you will have to cook them at a steady simmer to thicken them back up, that’s all. The flavors will instensify!
You can also roast, peel and chop the peppers and freeze in recipe quantities, or flat in a bag so you can break off what you need. If you have to use canned tomatilloes anyway, this saves a lot of freezer space.
Hi Mati. have you seen all my post for green chiles during Hatch season? That’s exactly what I would do. Roast them in big batches on my grill and freeze them flat.
I have this on the stove right now and it’s soooo delicious. I just made a bowl for my kid, who’s on the way to work, and it’s continuing to cook down for our dinner. I’ve never used fried potatoes in stew before and it’s incredible! I will be trying this technique with other recipes as well. Thank you so much for sharing your family’s cooking!
Hi Mati! Every time I prepare chile verde the neighbors can smell it down the street! Lol! Thank you for your feedback!
What can you use if you can’t find pork broth
chicken broth is fine too