This chile verde recipe is pork shoulder stewed with tomatillos and green chiles. It is not green chicken chili or a red pork chili.
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Chile Verde
- Total Time: 2 hours
- Yield: 6 servings 1x
Description
Chile Verde. From Olivia.
Ingredients
Scale
- 2 pounds (900g) pork shoulder, cubed
- 1 tablespoon oil
- 1 onion, chopped
- 3 garlic cloves
- 1 pound (450g) tomatillos, husked
- 2 poblano peppers
- 1 jalapeno
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 cup (240ml) broth
- cilantro
Instructions
- Brown the pork in oil and set it aside.
- Broil tomatillos, poblanos, and jalapeno until blistered. Blend them with garlic.
- Return the pork to the pot with onion, the green sauce, cumin, salt, and broth. Simmer 90 minutes, until the pork is tender. Finish with cilantro.
Notes
The pork needs the long simmer. An hour leaves it chewy.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Shoulder
Not loin. Loin dries in a stew.
Tomatillos
Husked and rinsed. The sticky film is bitter.
Chiles
Poblano for body, jalapeno for heat.
Broth
Just enough to cover. This is a stew, not a soup.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Tortillas
Warm, on the side.
Storage
Fridge, 4 days, or freeze.
Chicken?
Thighs, and cut the simmer to 40 minutes.
Heat
Seed the jalapeno if you want it mild.