I love chile verde, and, despite all the steps in the recipe below, it’s pretty easy to make. A long, slow simmer on the stove (or, heck, you could do this in a 225 degree oven, if you prefer) brings lots of flavors together. The pork will be falling apart, and the whole dish is tangy with just a hint of heat.
While pork is traditional, chicken is also an option. My recipe for Chicken Chile Verde is right here.
By May 17, 2015Published:
- Yield: 8 - 10 Servings
- Prep: 40 mins
- Cook: 3 hours mins
- Ready In: 43 mins
This delicious gluten-free recipe is tangy, a tiny bit spicy, and addictive! Don't forget the cumin.
- 3 pounds boneless pork shoulder trimmed of fat and cut into 1" chunks
- Salt and pepper for seasoning the meat
- 5 Anaheim peppers substitute poblano or Hatch chiles if Anaheim aren't available. See the Notes.
- 1 - 2 jalapeno peppers
- 1 - 2 serrano ppers optional
- 2 pounds tomatillos husked
- 6 cloves garlic peeled
- 3 tablespoons canola or other vegetable oil
- 1 bunch cilantro roughly chopped leaves and thin stems
- 1 large onion diced or thinly slices
- 1 tablespoon mix of ground coriander, ground cumin, and cayenne/ground chipotle more if you like
- 3 cups chicken stock
- Toss the pork chunks with salt and pepper and set aside.
- Preheat your broiler. Place the Anaheim, jalapeno, and Serrano chiles on a sheet pan. Broil, turning every 7 minutes or so, until the peppers are blistered and turning black in spots. Keep the broiler going. Put the peppers in a bowl and cover the bowl with plastic wrap to steam for about five minutes. When the chiles are cool enough to handle, peel them by pulling the charred and blistered outer skin off (it will come right off -- and don't worry if a little skin remains.
- Pull out the stem and seeds and roughly chop the peppers, and place them in your blender. Note: I like to set aside about 1/4 of the Anaheim peppers to add at the end of cooking for extra green flavor.
- While the chiles are resting, rub a bit of oil of oil over the tomatillos and garlic, then broil them on a baking sheet lined with foil until charred, blistered, and just softened, turning once halfway through cooking, about 10 minutes total. Transfer the tomatillos and garlic to the blender; add in any juices to the food processor along with any juices from the tomatillos.
- Add about 1/2 of cilantro and 1/2 the onion to the blender and blend until the mixture is roughly pureed but not smooth. Season to taste with salt and pepper.
- Add oil to a Dutch oven, and, working in batches, brown the pork on all sides. Add the rest of the onions to the final batch of pork, and cook until slightly softened. Add the cumin and saute until fragrant. Return the rest of the pork to the pot.
- Add the chicken stock and chile to pot and stir to combine. Bring the mixture to a simmer, cover, and let simmer over low heat for a couple of hours, or until the pork starting to fall apart.
- If your stew is a bit thick, add a little more chicken stock or water. Add in the reserved Anaheim peppers and remaining cilantro. Adjust to desired consistency by adding water or boiling and reducing. Taste, and adjust seasonings to your palate.
- Serve with a bit of sour cream and some Cotija cheese crumbles, if desired.