Chile Verde
User Reviews
5
Chile Verde
Description
Chile Verde begins by roasting tomatillos, poblanos, Anaheim peppers, jalapeños, and unpeeled garlic cloves until their skins char and brown, developing deep flavors. Once cooled, the skins and papery husks are removed where appropriate, and the vegetables are blended with fresh cilantro and oregano to form a smooth, bright green sauce.
Pork shoulder is cut into bite-sized pieces, salted, and browned in batches in olive oil to develop a rich crust. The roasted pepper sauce is then combined with the pork along with chopped onions, minced garlic, and chicken stock. The whole stew is simmered gently until the pork is tender and infused with the tangy, mildly spicy sauce.
Chile Verde can be served as a hearty main dish with tortillas, rice, or beans. Its fresh, roasted vegetable flavor and tender pork make it a satisfying meal representative of Southwestern cuisine.
Ingredients
- 1 1/2 pounds tomatillos
- 1 poblano pepper
- 6 garlic not peeled, large cloves
- 2 jalapeños seeds and ribs removed, chopped
- 3 Anaheim pepper you can use Hatch peppers
- 1 cup cilantro washed, cleaned, and chopped
- 4 pounds pork butt roast also called pork butt, remove excess fat, and cut into 2 x 1 1/2 inch chuncks
- salt
- 2 tablespoons extra virgin olive oil
- black pepper ground
- 1 cup onion white, chopped
- 1 tablespoon garlic minced
- 1 tablespoon oregano dried
- 4 cups chicken stock
Instructions
Roast vegetables
- Preheat oven to broil.
- Remove papery husks from tomatillos and rinse well. Slice the tomatillos in half, and place on a baking sheet with the six cloves of garlic.
- To the baking sheet add the sliced and seeded jalapenos, anaheim peppers, and the poblano peppers. Roast until the skins begin to turn brown.
- Remove the pan from the oven.
- Cover the baking sheet with parchment paper, and allow the skins to loosen on the tomatillos.
Prepare sauce
- Remove the skins of peppers and the paper from the garlic.
- Place in a blender the tomatillos, garlic, cilantro, oregano, and jalapeno peppers. Puree until the mixture is smooth.
Prepare meat
- While the peppers are cooling, cut the pork into bite-sized pieces. Salt the pork.
- Add a couple of tablespoons of extra virgin olive oil to a large Dutch oven over,medium-high heat. Brown the pork on all sides in a cast iron dutch oven, or in a large pot. Do this in small batches so the pork browns evenly. Remove pork as it browns and set aside.
- Add the chopped garlic, oregano, and chopped onions in the same dutch oven until they become translucent. Remove the cooked garlic and onions from the pot at place in a blender.
- Add the cooked peppers to a blender.
- Pour the chicken stock into the pan and be sure to scrape up the browned bits.
- Place a couple of cups of the stock into the blender, and puree the mixture until it is fairly smooth.
Combine the sauce and the pork
- Add the green sauce from the blender to the pot.
- Simmer on low for about 2 hours or until the pork is tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 14g | 5% |
| Protein | 55g | 110% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 146mg | 49% |
| Sodium | 356mg | 15% |
| Potassium | 1267mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 20mg | 22% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
