Chile Verde con Cerdo (Green Chili with Pork)

1. Salt the Pork

Begin by tossing the pork pieces with 1 tablespoon of salt and letting it sit for an hour. This step is crucial as it enhances the flavor and tenderizes the meat, giving you a more flavorful and succulent dish.

2. Render Fat from Trimmings

Chop the reserved pork trimmings and place them in a Dutch oven with 1 cup of water. Simmer the trimmings over medium heat until the liquid evaporates, about 12 minutes. Continue to cook until the trimmings brown, around 6 minutes. Use a slotted spoon to discard the trimmings, but be sure to reserve 2 tablespoons of the rendered fat.

3. Broil the Vegetables

While the pork is resting, preheat your broiler. Arrange the tomatillos, poblanos, onion, garlic, and jalapeño on a rimmed baking sheet lined with aluminum foil. Drizzle with vegetable oil. Broil the vegetables for 10-13 minutes, turning the sheet halfway through, until they are charred and softened. Transfer the broiled vegetables to a cutting board to cool slightly.

4. Preheat Oven and Puree Vegetables

Preheat your oven to 325 degrees. In a food processor, combine the broiled tomatillos, onion, poblanos, jalapeño, and garlic. Roughly puree the mixture by pulsing about 10 times, then scrape down the sides of the bowl and pulse 3 more times if you prefer a chunkier texture. If you like your chili spicier, add the reserved jalapeño seeds and pulse a few more times.

5. Cook the Spices

In the Dutch oven, heat the reserved fat over medium heat. Add the oregano, cumin, cinnamon, and cloves, and cook, stirring constantly, for about 30 seconds until the spices release their essential oils and become fragrant. This step is essential to deepen the flavor of your chili.

6. Combine and Simmer

Stir in the tomatillo mixture, bay leaves, sugar, pepper, the remaining 1 teaspoon of salt, and the pork pieces. Bring the mixture to a simmer, cover the Dutch oven, and transfer it to the preheated oven. Let it cook for 1.5 hours, stirring halfway through to ensure even cooking.

7. Finish and Serve

Once cooked, let the chili rest for 10 minutes. Remove and discard the bay leaves. Use a heatproof rubber spatula to scrape any browned bits from the bottom of the pot and incorporate the fat into the chili. Stir in the minced cilantro and adjust the seasoning with salt and pepper as needed.

8. Serve

Serve your Chile Verde con Cerdo with lime wedges and extra cilantro on the side. Enjoy the rich, complex flavors with each bite, knowing you’ve crafted a truly satisfying meal.