Chile Verde
Ingredients
The pork
-
1
tablespoon
vegetable oil
-
3
pounds
pork shoulder, cut into 1 inch pieces
-
to taste
salt
-
to taste
pepper
-
1
medium
onion, peeled and diced
-
1
tablespoon
garlic, minced
-
1½
teaspoons
ground cumin
-
1
teaspoon
dried oregano (Mexican oregano if possible)
The sauce
-
1½
pounds
tomatillos, husks removed
-
4
medium
poblano peppers, cored and halved lengthwise, seeds and ribs removed
-
2
medium
jalapeno peppers, cored and halved lengthwise, seeds and ribs removed
-
1
cup
cilantro leaves
-
1
teaspoon
salt
-
¼
teaspoon
pepper
-
2
cups
chicken broth
-
as needed
cooking spray
Toppings
-
as needed
sour cream
-
as needed
cilantro
-
as needed
tortilla strips
Instructions
- Heat oil in a large oven-safe pot over medium heat and season pork with salt and pepper.
- Brown half of the pork for 3-4 minutes on each side, then remove and repeat with the remaining pork.
- Return all pork to the pot, discard excess fat, leaving 1 tablespoon.
- Add onion and cook for 4-5 minutes until softened, then add garlic and cook for an additional 30 seconds.
- Stir in cumin and oregano.
- Preheat the broiler and coat a sheet pan with cooking spray.
- Broil tomatillos, poblano peppers, and jalapeno peppers for 5-7 minutes until tender and charred.
- Place the charred peppers in a plastic bag to steam for 4-5 minutes, then peel off the skins.
- Blend tomatillos, peppers, cilantro, salt, pepper, and chicken broth until smooth.
- Preheat the oven to 325°F.
- Pour the sauce into the pot with the pork and onions, stir to combine, and bring to a simmer over medium heat.
- Cover the pot and place it in the oven, cooking for 2½ to 3 hours until the pork is tender.
- Serve the stew in bowls with desired toppings.
Nutrition Facts (estimated)
Servings
8
Calories
221
Total fat
10g
Total carbohydrates
10g
Total protein
22g
Sodium
590mg
Cholesterol
70mg
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