Go Back
Pork Chile Verde
Andre Lewis

Pork Chile Verde

Tomatillos and roasted poblanos make a sharp green sauce that mellows as pork shoulder turns tender. Blend the sauce before the meat goes in, but leave the pork in solid bite-size pieces. The result should taste tangy and roasted, not raw and grassy.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs tomatillos husked and halved
  • 2 poblano peppers halved and seeded
  • 1 jalapeño pepper halved and seeded
  • 1 cup diced yellow onion
  • 4 cloves garlic peeled
  • 1 cup low-sodium chicken broth
  • 2 1/2 lbs boneless pork shoulder cut into 1-inch cubes
  • 2 tsp kosher salt
  • 2 tbsp neutral oil
  • 1 tsp ground cumin

Method
 

  1. Broil the tomatillos, poblanos and jalapeño 4 inches from the heat for 8 to 10 minutes until blistered and browned in spots.
  2. Blend the roasted vegetables with the onion, garlic and broth until mostly smooth.
  3. Season the pork with the salt, heat the oil in a Dutch oven over medium-high heat, and brown the pork in 2 batches for 5 minutes per batch.
  4. Return all the pork, stir in the cumin and green sauce, and simmer partly covered for 90 minutes until the pork reaches at least 145°F and is fork-tender.
  5. Simmer uncovered for 10 minutes until the sauce coats each pork cube.