Pork Chile Verde
Pork Chile Verde is one of those low and slow recipes that once it's done, you will be so happy you invested the time!
Servings 8 Servings
Ingredients
Ingredients
- 4 pounds pork shoulder/butt trim off some of the fat and slice into 1 1/2 inch pieces
- 3 bay leaves
- 1/2 bulb of garlic reserve other half for recipe
- Salt, to taste
- Water, enough to cover pork generously
- 3 tablespoons pork lard or cooking oil of your choice
- 1 lb. of tomatillos previously poached in simmering water until soft and they change in color.
- 4 cups diced green chiles previously roasted, cleaned and diced, Anaheim or hatch. See Notes.
- 1 medium white onion diced
- 3 serranos or jalpeños diced
- 4 cloves of reserved garlic minced
- 1/3 cup chopped cilantro
- 2 cups pork broth
- 1 1/2 teaspoons ground cumin
- 1 teaspoon granulated garlic
- 1/2 teaspoon pepper
- 1 1/2 teaspoons crushed Mexican oregano
Instructions
Directions
- Add the pork to a large dutch oven pot. Also add the bay leaves, 1/2 bulb of garlic, 3 teaspoons of salt and enough water to cover the pork. Bring to a boil, reduce heat and continue cooking until pork is tender, about 2 hours. Skim off the top when needed.
- Remove pork from broth and let cool. Strain the broth and skim off some of the grease on top, set aside.
- In a heavy pot, preheat the 3 tablespoons of lard to medium heat for 5 minutes. Add the pork and cook until nicely browned on most sides. While pork is browning, to the blender, add the roasted green chiles, tomatillos and 1 tsp of salt. Blend on high until smooth. Set aside.
- To the pork, add the onions, fresh chile peppers and garlic. Saute for another 5 minutes. Add the green chile sauce from blender, cilantro, 2 cups of pork broth, cumin, granulated garlic and pepper. Bring to a boil, taste for salt, cover and continue cooking for 40 minutes or until pork is very tender. Taste for salt. Mix in the crushed oregano and cook for another 5 minutes. Serve with warm corn tortillas.
Notes
To Roast Green Chiles- Wash 10-12 fresh Anaheim or Hatch green chiles, Dry them and then add a light coat of oil all over the surface of the peppers. Place them on a baking sheet 6 inches under broiler for 8-9 minutes per side. Transfer roasted peppers to a plastic bag or in a clean kitchen towel. After 10 minutes, remove blistered skins, stems and seeds. Dice or slice as desired. If using the air fryer, peppers will roast at 400 degrees for 10-12 minutes. Turn as needed.
To thicken the chile verde you could mix in 3 tbsps of masa harina to the green chile sauce in the blender. Adds a tasty flavor of maiz. In some chile verde recipes it is common to add 1 or 2 Roma tomatoes blended with the green chile sauce.