Recipe: Chile Verde
- 2 fresh poblano (or hatch) chile peppers, seeded and halved
- 1 fresh jalapeño pepper, seeded and halved
- 1 (green or yellow) bell pepper, seeded and halved
- 1 pound fresh tomatillos, husks removed and quartered
- 2 tbsp. vegetable oil
- 1 1/2 pounds pork shoulder or butt, cubed
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 bunch cilantro leaves, coarsely chopped
- 2 cups chicken stock
- 1 bay leaf
- 2 tbsp. all-purpose flour, if needed
- kosher salt, to taste
- freshly ground pepper, to taste
- Turn oven broiler to high.
- In a large stock pot, over high heat, sear the pork in the vegetable oil until well-browned. Season with a pinch of kosher salt and pepper while searing.
- Arrange the chiles, jalapeño, bell pepper and tomatillos on a baking sheet lined with tin foil. Place under the broiler and allow to blacken on top, then flip and blacken the other side. Just char, don’t burn. Remove and allow to cool. Once cooled, dice chiles and bell pepper into bite-size pieces and finely chop the jalapeño. Set tomatillos aside.
- Remove the pork from the pot, reserving the drippings in the pan, and cook the chopped onion until tender. Add garlic, cumin, oregano and a pinch of both kosher salt and black pepper and cook for an additional minute. Return the pork to the pot and add chicken stock and bay leaf. Simmer, covered, for 1 – 1 1/2 hours, until the pork starts to fall apart.
- Stir in the chiles, jalapeño and bell pepper. Puree the tomatillos and cilantro in a food processor and then add them to the pot. Cook an additional 45 minutes, uncovered.
- If, after 45 minutes, the mixture is not quite thick enough, add 2 tbsp. flour to 1/4 cup of the sauce and then return sauce to pot. Season to taste.
Recipe adapted from: