Carne De Puerco En Chile Verde (Pork with Green Chili)
This Mexican Chile Verde is made with tender pieces of pork simmered in a flavorful tomatillo and chili pepper broth. Serve in a bowl with a side of cheese quesadillas! If it is too much, the leftovers are freezer friendly.
PREP: 30 mins COOK: Approximately 2 hrs TIME: 2 hrs 30 minutes SERVINGS: About 8
1.5 pounds tomatillos, husked and rinsed
3 poblano peppers
3 jalapeno peppers
1 serrano pepper
2 medium onions, chopped
4 cloves garlic, minced
2 pounds pork butt roast (Boston Butt or pork shoulder), fat trimmed off and cut into bite-size pieces (Can substitute pork loin or ground turkey, for this recipe I used 2 pounds of smoked pulled pork I made the day before)
2 Tablespoons canola oil
2 Tablespoons lime juice
1 cup fresh chopped cilantro
4 cups low-sodium chicken broth (more or less depending on how thick you like your chili)
3 teaspoons ground cumin
2 teaspoons ground coriander
1) Line a large baking sheet with aluminum foil. Place the tomatillos, jalapenos, poblanos and serrano peppers on the baking sheet and place under broiler to char the skins. Broil on high for 8-10 minutes, turning them over halfway through.
2) Remove the baking sheet from the broiler and cover with aluminum foil OR place the peppers and tomatillos in a plastic bag and let stand for 10 minutes to let steam soften skins, then remove as much of the skin from the peppers and tomatillos as you can. At this point, you can also remove the seeds from any of the peppers if you don't want it too spicy.
3) Put the broiled tomatillos and peppers into a large blender, in batches if necessary. Blend until smooth. Set aside until ready to use.
4) Heat a large pot or dutch oven over medium-high heat. Add the canola oil, onions, garlic and cook until fragrant and onions start to soften.
5) Add pork and season to taste with salt and pepper. Sear the meat on all sides until nicely browned. (If you use pre-smoked pulled pork like I did you can skip this step and add the meat at Step 8)
6) Add the prepared chile verde to the large pot of dutch oven and mix thoroughly, making sure to scrape the bottom of the pot with a wooden spoon so you get all the brown bits.
7) Add chicken broth and bring to a boil, then cover, lower heat to simmer and cook for approximately 2 hours, until the pork is tender.
8) Add the chopped cilantro (and pulled pork of you used it instead) stir until combined and pulled pork is heated through.
Top with cheese, sour cream, red onion or tortilla strips
Enjoy and let us know how it turned out.