Chile Verde Pork

How to make Chile Verde Pork

Ingredients:

3 pounds pork loin or pork shoulder, trimmed of fat and cut into 1’’ pieces

salt and freshly ground black pepper

2 Tablespoons oil (vegetable or canola oil)

1 large yellow onion, chopped

3 cloves garlic, minced

1/2 Tablespoon ground cumin

1/2 Tablespoon dried oregano leaves

2 cups low-sodium chicken broth

4 fresh poblano chiles, seeded and sliced in half

2 fresh jalapeño peppers, seeded and sliced in half (*see note)

1.5 pounds fresh tomatillos, husks removed

1/2 cup fresh cilantro, coarsely chopped

Instructions:

Season pork pieces on all sides with salt and pepper.

Heat a large stockpot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.

Remove the pork from the pot. Add a little additional oil to the pan, if needed.

Add onion and saute until tender. Add garlic and cook for 30 seconds.

Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.

Reduce heat to medium-low, cover, and simmer for 2-4 hours.

Meanwhile, make the sauce.

Place rack on second to the top level of the oven and turn the oven to high broil.

Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños, and tomatillos.

Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if you do not want the chile Verde to be very spicy.

(See my note below about spice level). Do not seed the tomatillos.

Place the poblano peppers, jalapeño, and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.

Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)

Add the peppers, tomatillos, and cilantro to a blender and puree.

Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.

Serve with tortillas and a side of Mexican rice and beans.

Enjoy !!

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of pork for Pork Chile Verde?

Yes, you can use pork loin or pork shoulder for this recipe. These cuts are commonly used as they have good flavor and become tender when slow-cooked.

However, you can experiment with other cuts if desired.

How spicy is Pork Chile Verde?

The spice level of Pork Chile Verde can be adjusted to your preference. By seeding and removing the white veins from the jalapeño peppers, you can reduce the heat.

The poblano peppers also add flavor without excessive spiciness.

You can taste the sauce before adding it to the pot to gauge the spice level.

Can I make Pork Chile Verde in advance?

Yes, Pork Chile Verde can be made in advance and refrigerated. In fact, many people find that the flavors develop and intensify when the dish is reheated the next day.

Simply cool the cooked dish, store it in an airtight container, and refrigerate.

Reheat on the stovetop or in the microwave when ready to serve.

What can I serve with Pork Chile Verde?

Pork Chile Verde pairs well with various accompaniments. Traditional options include warm tortillas for wrapping the meat, Mexican rice, and beans.

You can also serve it with cilantro lime rice, cornbread, or a side salad for a balanced meal.

Can I freeze Pork Chile Verde?

Yes, Pork Chile Verde can be frozen for later consumption. Ensure that the dish is cooled completely before transferring it to airtight freezer-safe containers or freezer bags.

Label them with the date and store in the freezer for up to 3 months.

Thaw the frozen Pork Chile Verde in the refrigerator overnight before reheating.

Can I use a different type of meat for Pork Chile Verde?

While the recipe suggests using pork loin or pork shoulder, you can experiment with other cuts of pork or even substitute it with chicken or beef.

Keep in mind that different cuts may require adjustments in cooking time and tenderness.

How can I adjust the spiciness of Pork Chile Verde?

The spiciness of the dish can be adjusted by controlling the amount of jalapeño peppers and the choice of whether to remove the seeds and veins.

Removing the seeds and veins will reduce the heat level.

You can also add more or fewer peppers based on your desired spice preference.

Can I make Pork Chile Verde in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

After browning the pork and sautéing the onions and garlic, transfer everything to a slow cooker along with the remaining ingredients.

Cook on low for 6-8 hours or on high for 3-4 hours until the pork is tender.

How can I thicken the sauce in Pork Chile Verde?

If you prefer a thicker sauce, you can use a slurry made of cornstarch and water.

Mix 1-2 tablespoons of cornstarch with equal amounts of cold water until smooth.

Stir the slurry into the simmering Pork Chile Verde and cook for a few more minutes until the sauce thickens to your liking.

How long can I store Pork Chile Verde?

Cooked Pork Chile Verde can be stored in an airtight container in the refrigerator for up to 3-4 days.

If you want to extend its shelf life, you can freeze it for up to 3 months.

Thaw frozen Pork Chile Verde in the refrigerator overnight before reheating.