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Chile Verde

Thursday, February 14, 2019 Edit
A Mexican style pork stew in a tasty salsa verde that is slowly braised until the pork melts into your mouth!

Chile Verde

ingredients
  1. 2 pounds tomatillos, husks removed and washed
  2. 2 poblano peppers, cut in half lengthwise and seeds removed
  3. 2 jalapeno peppers, cut in half lengthwise and seeds removed
  4. 1 large white onion, cut into 8 wedges
  5. 4 cloves garlic
  6. 1 cup cilantro, loosely packed
  7. 2 tablespoons oil (or bacon grease)
  8. 3 pounds pork butt or shoulder, cut into 1 inch cubes
  9. 2 cups chicken broth or ham broth
  10. 1 teaspoon cumin seeds, toasted and ground (optional)
  11. 2 teaspoons oregano
  12. 1 tablespoon soy sauce (or fish sauce, or salt to taste)
  13. 2 tablespoons lime juice
  14. 1/4 cup cilantro, chopped

directions
  • Place the tomatillos, peppers (cut sides down), onion and garlic on a baking sheet and broil until the skins are all blistered and black before pureeing in a blender along with the cilantro and setting aside.
  • Heat the oil in a large heavy bottom sauce pan or dutch oven over medium-high heat and brown the pork on all sides before setting aside.