Indulge in the vibrant and flavorful world of Mexican cuisine with this tantalizing Chile Verde with Pork. Tender, boneless pork shoulder is simmered to perfection in a rich, green chile sauce made from roasted poblano, cubanelle peppers, tomatillos, garlic, and jalapeños. The result is a melt-in-your-mouth dish that captures the essence of authentic Mexican flavors. Garnish this delicious stew with diced onions, sour cream, grated cheese, chopped cilantro, and lime wedges, then savor it alongside warm tortillas for a truly satisfying and delightful dining experience.
SSERVES 4 to 6
INGREDIENTS:
- 3 pounds trimmed boneless pork shoulder, cut into 1-inch cubes
- Kosher salt
- 5 poblano peppers
- 5 cubanelle peppers
- 2 pounds tomatillos (about 15 medium), husks removed, rinsed, and patted dry
- 6 cloves garlic, not peeled
- 2 jalapeño peppers, stems removed and split lengthwise in half
- 3 tablespoons vegetable oil
- 2 cups loosely packed fresh cilantro leaves
- 1 large onion, finely diced (about 1½ cups)
- 1 tablespoon ground cumin
- 4 cups homemade or low-sodium canned chicken stock
- Garnishes as desired (see the headnote)
INSTRUCTIONS:
- In a large bowl, toss the pork with 2 tablespoons of salt until thoroughly coated. Set it aside at room temperature for 1 hour.
- Roast the poblano and cubanelle peppers by placing them directly over the flame of a gas burner, turning occasionally, until they are deeply charred on all surfaces, about 10 minutes. Alternatively, you can achieve similar results under the broiler or on an outdoor grill. After roasting, place the peppers in a bowl, cover with a large plate, and let them steam for 5 minutes.
- Peel the roasted peppers under cool running water, discard the seeds and stems, and pat them dry. Then, roughly chop the peppers and transfer them to a food processor.
- Preheat the broiler to high. Toss the tomatillos, garlic, and jalapeños with 1 tablespoon of vegetable oil and 1 teaspoon of salt. Transfer them to a rimmed baking sheet lined with foil and broil, turning once halfway through cooking, until they are charred, blistered, and just softened, approximately 10 minutes. Transfer the roasted vegetables to the food processor, along with any juices. Add half of the cilantro to the processor and pulse the mixture until it is roughly pureed but not smooth, about 8 to 10 short pulses. Season the puree to taste with salt and pepper.
- Adjust an oven rack to the middle position and preheat the oven to 225°F. Heat the remaining 2 tablespoons of oil in a large Dutch oven over high heat until it starts smoking. Add half of the pork and cook, without moving it, until it is well-browned, about 3 minutes. Stir the pork and continue cooking, stirring occasionally, until it is well-browned on all sides. Then, add the remaining pork and the diced onion to the pot. Cook, stirring frequently and scraping up any browned bits from the bottom of the pot, until the onions are softened, about 4 minutes. Stir in the ground cumin and cook, stirring until fragrant, about 1 minute.
- Add the chicken stock and the pureed chile mixture to the pot, and stir everything to combine. Bring the mixture to a boil, cover the pot, and transfer it to the oven, leaving the lid slightly ajar. Cook until the pork shreds easily with a fork, approximately 3 hours.
- Return the pot to the stovetop and skim off and discard any fat. Adjust the liquid to the desired consistency by adding water or boiling it to reduce. Stir in the remaining cilantro and season the chili verde to taste with salt. Serve it, or for the best results, let the chili cool and refrigerate it overnight before reheating to serve.
- Serve the Chile Verde with Pork with some or all of the suggested garnishes, such as diced onions, sour cream, grated cheese, chopped cilantro, and lime wedges. Enjoy this delightful dish alongside warm tortillas, immersing yourself in the authentic flavors of Mexico.
Relish the tantalizing blend of flavors in this Chile Verde with Pork, a dish that epitomizes the richness and warmth of Mexican cuisine.
