A Word From The Cook
“Chile Verde is the perfect party food to make in advance. It gets better with time as the sauce simmers, and meat tenderizes over low heat for 2-3 hours. Cloves, Cumin, and Coriander infuse smoky, sweet, and savory flavor!”
2 1/2- 3 1/2 hours
- 3-4 Lbs. Pork Shoulder (Trimmed of excess fat and cut into approx 1 inch cubes) 3 lbs. will feed 6-8, 4 lbs. will feed 8-10
- 1 Onion
- 2 Anaheim Peppers - one with seeds and one without. (If you want to reduce "heat," remove seeds altogether).
- 5-6 Fresh Tomatillos
- 2-3 Cloves garlic (in the skin)
- Juice of 2 Limes
- 1 bunch Cilantro
- 1 Quart Chicken Stock
- Salt and Pepper
- 1 Tablespoon Dried Oregano
- 2 Teaspoons Cloves (crushed finely with mortar and pestal)
- 2 Teaspoons Ground Cumin
- 1 Tablespoon Ground Corriander
- Olive Oil for Browning Meat
- Serve with Flour or Corn Tortillas (warmed or grilled)
Step 1 – Prepare the Sauce
Remove Tomatillo skins, slice them in half and place cut side down in a heavy duty skillet covered in olive oil. Add roughly chopped onions and peppers (sliced in half), and the garlic cloves (still in their skins). Season with salt and pepper.
Let veggies “sear” in the pan until slightly blackened and soft on the bottom side, then turn and continue to cook until both sides are cooked through, soft and blackened, but not burned.
Remove garlic from its skins and place all ingredients from skillet (along with their juices) into a blender or food processor and pulse until smooth. Add cilantro, lime juice, plus a dash each of salt and pepper and continue to pulse until smooth. Set mixture aside.
Step 2 – Cut and Brown the Pork
Trim excess fat from pork and cut into 1 inch cubes. Pepper the meat generously and brown in an oil coated heavy skillet or Dutch oven. Cook pork in batches, so the meat is not crowded in the pan during browning. (Pork will cook through and tenderize in Step 3.
Set each batch aside while you brown all the meat.
Step 3 – Simmer Combined Ingredients for 2-3 Hours
Place all browned pork back into deep heavy duty skillet or Dutch oven, add the remaining spices and verde sauce and cook over medium heat.
Add chicken stock while stirring and raise temperature so that sauce comes to a boil.
Turn heat down to a simmer and continue to cook uncovered for 2-3 hours – until pork is fork tender.
Serve with warmed or grilled tortillas and enjoy!