Pork Chile Verde
Published Oct. 9, 2024
- Total Time
- 2½ hours
- Prep Time
- 15 minutes
- Cook Time
- 2¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1pound tomatillos, husks removed
- 3poblano chiles, stemmed
- 1jalapeño, stemmed
- 3large, peeled garlic cloves
- 3tablespoons extra-virgin olive oil
- Salt and pepper
- 1loosely packed cup cilantro leaves and tender stems, plus chopped leaves for garnishing
- 1½pounds pork shoulder or butt, cut into 1-inch cubes
- 1½cups finely chopped sweet onion
- 1teaspoon ground cumin
- 1teaspoon dried oregano
- 2cups low-sodium chicken broth
- Cooked rice, for serving
Nutritional analysis per serving (4 servings)
659 calories; 43 grams fat; 12 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 36 grams protein; 1328 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler on high and set the rack 6 inches from the heat. On a large rimmed sheet pan, combine tomatillos, poblanos, jalapeño, garlic cloves and 1 tablespoon of the oil; season with salt and toss to evenly coat.
- Step 2
Broil the mixture, turning halfway through, until nicely charred, about 15 minutes.
- Step 3
Transfer poblano chiles to a small bowl and cover with plastic wrap (or seal in a small resealable bag); let steam for 5 minutes.
- Step 4
Peel the poblanos and discard skins. In a blender, combine the poblanos, tomatillos, jalapeño and garlic, and scrape in the accumulated juices on the sheet pan. (There is a lot of good flavor in the caramelized juices!) Add the cilantro and purée until smooth.
- Step 5
Heat oven to 325 degrees.
- Step 6
In a large Dutch oven, heat the remaining 2 tablespoons oil over medium. Season pork with salt and pepper and add half to the pot. Cook, turning occasionally, until browned all over, 5 minutes. Transfer to a plate and repeat with the remaining pork.
- Step 7
After all the pork has been browned and removed from the pot, add the onion and cook, stirring occasionally, until softened, 3 minutes. Add cumin and oregano and cook, stirring, until fragrant, 1 minute. Return the pork to the pot (with any accumulated juices), add the broth and tomatillo purée, and season with salt and pepper.
- Step 8
Bring to a boil, cover and transfer to the oven. Roast until pork is very tender, 1½ hours. Season stew with salt and pepper to taste.
- Step 9
Divide the pork chile verde among shallow bowls, garnish with chopped cilantro and serve warm, with rice.
Private Notes
Comments
I tried making pork chile verde once. No matter the recipe, there's a whole lot of hidden work behind "1 1/2 lb. pork shoulder or butt, cut into 1-inch cubes." You'll need a sweat band around your forehead and maybe a slug of tequila to get you through.
No shade to Denver compadres, but having first made this in the Rio Grande valley around El Paso since 1972 we always use New Mexico varietal green chiles — 6-4, Big Jim, Sandia — in lieu of poblanos. Note: Mexican oregano is what you want here rather than “regular” Italian. We correct seasoning at the end with a drop or two of white vinegar and/or pinch sugar if necessary. Think it’s prolly unique to EP area but we also add diced potato (1 or 2) halfway through cooking. Best burritos ever!
I've made a version of this for years after having it at the Blue Bonnet in Denver. I've heard it called "Denver Green Chili." It is absolutely killer. My only comments are 1. I use Medium Hot Hatch green Chili's, but Poblano are excellent, too. 2. Sometimes this Chili can be very acidic. I add about 1/2 teaspoon of baking soda at the end and taste, adding perhaps up to 2 teaspoons total until it rounds out. Too much and it tastes soapy. 3. I like to add 1/2 cup Masa with 1/2 cup water.
This was bomb! My changes were 2.5 lbs of pork, doubled the cumin and oregano, and added Mexican oregano.
The flavors are very nice but the timing and concept are a bit off. Pulled pork should be cooked very slow and low if you want the full effect of the bark and falling apart pull porkedness. Otherwise you get this tough dried piece of gristley pig meat. Sauteeing the spices is a fantastic idea! Grinding them in a mortle and pestle makes the flavors sing! However, you really cant grind coriander, cumin, and black peppercorns at the same time in a pestle bc the peppercorns are a lot harder then the other seeds. I opted to just grind fresh peppercorns directly into the rub rather than sautéing them. The sauce is good. The apple cider vinegar adds a nice touch to the bbq sauce.
When broiling in the first step, the oil and salt is unnecessary and not typical when making a salsa verde base. The garlic can also stay in its skin and will be ready to escape the oven more quickly than the tomatillos and peppers.