Onion-free Contains garlic

Pork Chile Verde

Tender pork shoulder simmered in a tangy roasted tomatillo and green chile sauce with cumin and cilantro. Serve with warm tortillas or rice.

Prep
25 min
Cook
120 min
Total
2 hr 25
Serves
6
Illustration of Pork Chile Verde, drawn from its ingredients
Cook's note

Charring the tomatillos and peppers adds smoky depth, so don’t skip the broiler. Leave the jalapeño seeds in for more heat. The stew tastes even better the next day and freezes well for up to 3 months.

Method

  1. Heat the broiler. Arrange the tomatillos, poblanos, jalapeños and garlic on a rimmed baking sheet and broil per side, until blistered and charred in spots.

  2. Peel the garlic. Peel and seed the poblanos if you like, then blend them with the tomatillos, jalapeños, garlic, cilantro and any juices from the pan until fairly smooth.

  3. Pat the pork dry and season with 1 tsp of the salt and the pepper. Heat the oil in a Dutch oven over medium-high heat and brown the pork in batches, about per batch.

  4. Return all the pork to the pot. Stir in the cumin and oregano and cook for .

  5. Add the blended sauce and the water, scraping up any browned bits. Bring to a simmer, then cover partly and cook on low for 1 1/, stirring now and then, until the pork is very tender.

  6. Stir in the lime juice and the remaining 1/2 tsp salt, adjusting to taste. If the sauce is thin, simmer uncovered for .

  7. Serve in bowls with warm tortillas or rice and extra cilantro.

Tap a number to check off a step. Tap a green time to start a timer.

More to cook

All recipes
Pork Chile Verde
Step 1 of 7

Heat the broiler. Arrange the tomatillos, poblanos, jalapeños and garlic on a rimmed baking sheet and broil per side, until blistered and charred in spots.

Step 2 of 7

Peel the garlic. Peel and seed the poblanos if you like, then blend them with the tomatillos, jalapeños, garlic, cilantro and any juices from the pan until fairly smooth.

Step 3 of 7

Pat the pork dry and season with 1 tsp of the salt and the pepper. Heat the oil in a Dutch oven over medium-high heat and brown the pork in batches, about per batch.

Step 4 of 7

Return all the pork to the pot. Stir in the cumin and oregano and cook for .

Step 5 of 7

Add the blended sauce and the water, scraping up any browned bits. Bring to a simmer, then cover partly and cook on low for 1 1/, stirring now and then, until the pork is very tender.

Step 6 of 7

Stir in the lime juice and the remaining 1/2 tsp salt, adjusting to taste. If the sauce is thin, simmer uncovered for .

Step 7 of 7

Serve in bowls with warm tortillas or rice and extra cilantro.

All done

Dig in.

Nice work. Log it, and next time you'll see when you last made it.
esc