Pork Chile Verde
Ingredients
For the chile verde sauce:
For the chile verde sauce:
- 12 oz. Tomatillos
- 1 Serrano pepper
- 2 Jalapeno Peppers
- 1 Pablano pepper
- 6 oz. Onion, small dice
- 1 oz. Cilantro, rough chop
- ½ oz. Garlic, crushed
- ¼ tsp. Cumin, ground
- ½ tsp. Mexican oregano, dried
- ½ tsp. Kosher salt
- ½ tsp Pepper, ground
For the pork:
- 1 ½ lbs. Pork shoulder, large dice
- As needed oil for sautéing
- 1 ½ C Chicken stock or water
- TT Lime Juice
- TT Kosher salt
- As needed Cilantro, rough chop for garnish
- As needed Cotija cheese, crumble for garnish
Directions

- Using the broiler or open flame, slightly char the tomatillos, serrano, jalapenos, and poblanos. Cover and cool slightly.
- Remove the stems from all the peppers.
- Remove the seeds of the Jalapeno and Pablano pepper.
- Rough chop all the peppers.
- In a blender, puree the tomatillos, peppers, onion, Cilantro, garlic, cumin, and oregano until smooth.
- Season the pork with salt and pepper
- Heat some oil in a pot over high heat. Sear the pork until all sides are caramelized and golden brown.
- Lower the heat and add the chile Verde sauce and stock to the pot.
- Stir and be sure to incorporate all the crispy bits of pork on the bottom of the pot. Bring to a low simmer and cover for 2 to 3 hours, until meat is fork-tender, but not quite falling apart.
- Add lime juice and salt to taste
- Top with cilantro and a sprinkle of cotija cheese.
- Serve with white rice or warm tortillas
Yield: 3 portions