chile verde pork is a Mexican stew with delicate meat in a zesty green stock. Make this formula today – it’ll be ideal for supper around evening time!
To make the dish less fiery, supplant the serranos with more Anaheim green chiles. Or then again supplant the two peppers with poblano chiles all things being equal.
For a heartier stew, consider adding cubed red potatoes or some dark beans.
Heat up the potatoes until they are fork delicate, at that point add toward the end with the excess chile verde puree. The cooked beans ought to be added toward the end too.
Earthy colored the pork in clumps. At that point, add every one of the pieces back to the Dutch broiler and cover with the puree. Make a point to save a cup of puree to add toward the end.
Stew for around 3 hours, blending once in a while.
At the point when the meat is delicate, mix in the leftover puree. Add the cooked beans or cooked potatoes also, on the off chance that you’ll utilize those.
Ingredients
- 1 1/2 lbs pork shoulder cubed
- 1 tbsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 1/2 lbs tomatillos
- 6 Anaheim green chiles
- 2 jalapeños
- 2 Serrano chiles
- 1 large onion
- 5 garlic cloves
- 1 bunch cilantro about 2 cups
Instructions
- Cut the pork shoulder into chunks, about 1-2 inches. Season all over with cumin, salt and pepper. Set aside.
- Peel the outer skins off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
- In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
- Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Reserve 1 cup, set aside.
- In a large skillet or Dutch oven over medium high heat add the oil. When oil shimmers, add the pork and, working in batches so they brown and not steam, cook on all sides.
- Add all the cooked pork back to the Dutch oven and pour the pureed tomatillo green pepper sauce over and mix together completely to incorporate. Bring to a quick boil, close the lid and cook on low for 3 hours or until fork tender, stirring occasionally.
- After 3 hours, stir in remaining 1 cup cilantro infused chile verde puree. Serve hot with warmed tortillas or biscuits to sop up the amazing chile verde gravy. (See Note 2)
- Instant Pot Method
- This could easily be cooked in the Instant Pot, too. Just brown the pork as directed on the Sauté setting (in batches to brown, NOT steam) and pour the vegetable chile puree on top. Close the lid and press the Manual setting on High for about 20 minutes. Allow for a Natural release and you’re ready to eat. (See Note 2)
Notes
- If you prefer, you can either grill or place the tomatillos, chiles and onion under the broiler for a charred flavor instead of boiling.
- Options to add to this to make it go further are fork tender, cubed and boiled red potatoes or beans. Add after the 3 hour mark and stir in with remaining cup of chile verde puree, cover and heat to warm through.
Nutrition
Calories: 195kcal | Carbohydrates: 11g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 594mg | Potassium: 510mg | Fiber: 3g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 23.3mg | Calcium: 33mg | Iron: 2.1mg
