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Pork Chili Verde
Authentic Mexican pork chile verde made with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good!
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12 lb. tomatillos
6 cloves garlic, not peeled
4 jalapenos, cut in half, stems and seeds removed
1 bunch cilantro leaves, chopped
1 tsp. cumin
2 Tbsp. olive oil
3 lb. pork shoulder, cut into 1-inch cubes
2 cloves garlic, minced
1 Tbsp. dried oregano
1 tsp. onion powder
3 cups chicken stock
Salt and pepper
Remove papery husks from the tomatillos and rinse well. Cut them in half and place cut side down, along with the 6 unpeeled garlic cloves and jalapenos on a baking sheet. Place under a broiler for 5-7 minutes until the skin of the tomatillos are lightly blackened. Remove from oven and set aside to cool.
Place the tomatillos, skins included, into a food processor or blender, along with the roasted jalapenos. Remove the roasted garlic cloves from their skins and add them to the processor. Add the cilantro and cumin and pulse/blend until all ingredients are finely chopped and mixed. (Don't puree - you want chunkiness to the sauce.
Season the pork cubes generously with salt and pepper. Heat olive oil in a large heavy-bottomed dutch oven over medium-high heat and brown the pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan. Remove the browned pork and place in a bowl. Do not drain the liquid from the pot.
Reduce the heat to low and put the garlic and onion powder into the pot and stir for one minute. Add the tomatillo mixture, oregano, onion powder, and chicken stock to the pan and bring to a boil. Reduce to a very low simmer and cook for 2 1/2 to 3 hours uncovered until the pork is tender and the sauce is thickened. Salt and pepper to taste. Serve with rice and/or warmed flour tortillas and a bit of sour cream.
6 cloves garlic, not peeled
4 jalapenos, cut in half, stems and seeds removed
1 bunch cilantro leaves, chopped
1 tsp. cumin
2 Tbsp. olive oil
3 lb. pork shoulder, cut into 1-inch cubes
2 cloves garlic, minced
1 Tbsp. dried oregano
1 tsp. onion powder
3 cups chicken stock
Salt and pepper
Remove papery husks from the tomatillos and rinse well. Cut them in half and place cut side down, along with the 6 unpeeled garlic cloves and jalapenos on a baking sheet. Place under a broiler for 5-7 minutes until the skin of the tomatillos are lightly blackened. Remove from oven and set aside to cool.
Place the tomatillos, skins included, into a food processor or blender, along with the roasted jalapenos. Remove the roasted garlic cloves from their skins and add them to the processor. Add the cilantro and cumin and pulse/blend until all ingredients are finely chopped and mixed. (Don't puree - you want chunkiness to the sauce.
Season the pork cubes generously with salt and pepper. Heat olive oil in a large heavy-bottomed dutch oven over medium-high heat and brown the pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan. Remove the browned pork and place in a bowl. Do not drain the liquid from the pot.
Reduce the heat to low and put the garlic and onion powder into the pot and stir for one minute. Add the tomatillo mixture, oregano, onion powder, and chicken stock to the pan and bring to a boil. Reduce to a very low simmer and cook for 2 1/2 to 3 hours uncovered until the pork is tender and the sauce is thickened. Salt and pepper to taste. Serve with rice and/or warmed flour tortillas and a bit of sour cream.