We blogged about this recipe here.
Chile Verde
Ingredients
- 5 tomatillos, hulls removed and chopped
- 1 jalapeno (or more if you’re daring), stemmed, SEEDED, and chopped
- 3 cloves garlic, peeled and coarsely chopped
- 1/2 c cilantro, chopped
- 2 T vegetable oil
- 2 onions, chopped or sliced, whichever is easier for you
- 1 poblano chile, stemmed, seeded, and cut into strips – about 1/2″ by 2″ (don’t worry about exact size!)
- 1 T kosher salt
- 4 c water
- 2 1/2 pounds pork shoulder, cut into about 1 1/2″ cubes.
Directions
Put the tomatillos, jalapeno, garlic, and cilantro into a blender or food processor and puree until almost smooth, adding a touch of water if necessary.
In a large, heavy pot (Staub? La Creuset? cast iron? Gotta have one of those!) heat the oil. Add the onions and Poblano chile and cook, stirring occasionally, until the onions are softened. Add the salt and the tomatillo mixture and saute, stirring, for 3-4 more minutes. Then add the water and cubes of pork. Return the mixture to a boil; then turn the heat to low, cover the pan, and simmer for 2-3 hours. OR a still simpler way: if your pot and lid are oven-proof, put it on a low rack of the oven, covered, and roast at 275 degrees for about 2-3 hours. You want the pork to end up so tender that you can pull it apart with forks.
If you’re using the pork and broth later, let the mixture cool and then chill it, so the fat accumulates at the top and can be easily removed. Or, if you’re using just the pork for tacos or burritos, remove it from the broth and shred it, moistening it with a bit of broth. Then refrigerate or freeze the broth.
Now you’ve got this d-lish pork dish that can go so many directions: you can put the meat in a corn tortilla, add a little cabbage, cilantro, onion, lime and have a simple taco – or put it in a flour tortilla with some beans and have a burrito; you can serve the broth and pork over rice (adding a touch of lime juice and some chopped onions and/or cilantro makes it even better!); or you can add some chicken broth and some canned hominy and shredded cabbage, and you’ve got a take on posole. Yum yum yum.
As with everything we send your way, it will be good warmed up and freezes well too.
Recipe provided by Big Little Meals and Andy and Ann