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A bowl of green chile stew with tender chunks of meat in a thick green sauce

Pork Chile Verde

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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 servings
Calories: 640
Ingredients Method

Ingredients
  

  • 3 lb pork shoulder cut into 1.5 inch cubes
  • 1.5 lb tomatillos husked and rinsed
  • 3 each poblano pepper
  • 2 each serrano pepper or fewer, to taste
  • 1 each onion quartered
  • 5 each garlic clove
  • 0.75 cup cilantro chopped, plus more to finish
  • 2 cup chicken broth
  • 2 tbsp oil
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2.5 tsp salt

Method
 

  1. Heat the broiler. Spread the husked tomatillos, poblanos, serranos, onion and unpeeled garlic on a foil-lined tray.
  2. Broil 8 to 10 minutes, turning once, until the tomatillos slump and the pepper skins are blistered and black in patches. Let everything cool enough to handle, then peel the poblanos and the garlic.
  3. Blend the roasted vegetables with the cilantro, cumin, oregano and 1 teaspoon of the salt until smooth. Leave it slightly coarse if you like texture.
  4. Pat the pork cubes dry and season with the remaining salt. Heat the oil in a heavy pot over medium-high.
  5. Brown the pork in two or three batches, leaving space between the pieces, about 4 minutes a side. Crowding the pot steams the meat instead of browning it. Set each batch aside.
  6. Return all the pork to the pot, pour in the blended sauce and the broth, and scrape the browned bits off the bottom.
  7. Bring to a bare simmer, cover partly, and cook 1.5 to 2 hours, until a cube crushes against the side of the pot under light pressure from a spoon.
  8. Taste for salt, stir in a handful of fresh cilantro, and serve. The sauce thickens as it stands.