A savory and hearty pork chile verde made with tender pork shoulder, roasted peppers, and tomatillos, perfect for a flavorful meal.
275 minutes
A savory and hearty pork chile verde made with tender pork shoulder, roasted peppers, and tomatillos, perfect for a flavorful meal.
Trimmed Pork Shoulder, cut into 1-inch cubes
0 lb
tablespoons
Poblano Peppers, charred
each
Cubanelle Peppers, charred
each
Tomatillos, husks removed
0 lb
Garlic Clove, whole
each
Jalapeno Peppers, stems removed, split in half lengthwise
each
tablespoons
Cilantro Leaves, loosely packed
cups
Large Onion, finely diced
cups
tablespoons
quarts
1. Prepare Pork Shoulder
Toss the pork shoulder cubes with two tablespoons of kosher salt, ensuring the meat is evenly coated. Let it sit for an hour; the salt will help tenderize the meat and enhance its flavor.
2. Roast Peppers
Roast the poblano and cubanelle peppers over a gas stove, under a broiler, or on an outdoor grill until they are deeply charred on all surfaces. Once charred, transfer the peppers to a bowl, cover with a large plate, and let them steam for about five minutes.
3. Broil Tomatillos and Jalapeños
Preheat your broiler set to high. Toss the tomatillos, garlic cloves, and halved jalapeños with one tablespoon of vegetable oil and a teaspoon of kosher salt on a rimmed baking sheet lined with foil. Broil these vegetables for about ten minutes until they are charred, blistered, and softened. Transfer the roasted vegetables and any exuded liquid to a food processor.
4. Puree Roasted Vegetables with Cilantro
Add half of the cilantro to the food processor and pulse the mixture until it is roughly pureed.
5. Brown Pork
Preheat your oven to 275°F (135°C). Heat two tablespoons of vegetable oil in a Dutch oven over high heat until the oil is smoking. Brown half of the pork, letting it cook undisturbed for three minutes before turning, and continue to cook for a total of about seven minutes until the pork is well browned on all sides. Add the remaining pork and the finely diced onion, cooking for another four minutes until the onions have softened.
6. Add Cumin and Chicken Stock
Stir in the ground cumin and cook for about one minute, until the spices are fragrant and toasted. Add the chicken stock and the pureed chile mixture, stirring well to combine everything. Bring the mixture to a boil, then cover the Dutch oven and transfer it to the preheated oven.
7. Slow Cook in Oven
Let the chile verde cook in the oven for about three hours. This slow cooking process tenderizes the pork until it shreds easily with a fork. Once cooked, skim off any excess fat from the surface and adjust the consistency of the sauce by either adding water or reducing it by boiling.
8. Finish and Serve
Stir in the remaining cilantro and season to taste with more salt if needed. Serve the hearty pork chile verde with warm tortillas, and garnish with diced onions, sour cream, cheese, additional cilantro, and lime wedges as desired.
Use chicken in place of pork and add white beans; adjust cooking times accordingly.
Use beef chuck, red chilies, red chili powder, and tomatoes for a richer stew.
Omit meat, add hearty vegetables like potatoes, mushrooms, zucchini, and beans for protein.
Replace pork with lamb shoulder, add rosemary and red wine for a Mediterranean twist.
Use a mix of poblano, Anaheim, jalapeño, or Serrano peppers and add roasted tomatillos for tangy notes.
Opt for pork shoulder (also known as pork butt). This cut has enough fat to stay moist during the long cooking process, and it's full of flavor. Cut the pork into large chunks to ensure it stays tender and absorbs the flavors of the sauce.
Allow the pork to simmer in the verde sauce at a low temperature for several hours to ensure that the pork becomes fall-apart tender and the flavors meld together beautifully.
Season the pork before browning, season the sauce as it simmers, and adjust the seasoning once more before serving. This layering of flavors ensures that the Chile Verde has the right amount of salt and spice throughout.
For a deeper flavor profile, roast the tomatillos, onions, and peppers until they're charred and blistered. This will add a smoky depth to the sauce that can't be achieved by simply boiling or sautéing the vegetables.
After browning the pork, use a splash of stock or beer to deglaze the pan, scraping up all the brown bits (fond) that contain a ton of flavor.
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