This chile verde is chunks of pork in a green tomatillo sauce, all simmered together until the meat is fall-apart tender. A Mexican classic that's packed with flavor and makes for a unique and unexpected dinner option.
4poblano pepperscored and halved lengthwise, seeds and ribs removed
2jalapeno pepperscored and halved lengthwise, seeds and ribs removed
1cupcilantro leaves
1teaspoonsalt
1/4teaspoonpepper
2cupschicken broth
cooking spray
toppings for serving such as sour cream, cilantro and tortilla strips
Instructions
For the pork
Heat the oil in a large oven safe pot over medium heat.
Season the pork pieces with salt and pepper.
Place half of the pork in the pot. Cook for 3-4 minutes on each side or until browned.
Remove the pork from the pot. Repeat the process with the remaining pork.
Return all the pork back to the pot. Discard excess fat, leaving 1 tablespoon of fat in the pan.
Add the onion to the pan and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper.
Stir in the cumin and oregano.
For the sauce
Preheat the broiler. Coat a sheet pan with cooking spray.
Place the tomatillos, poblano peppers and jalapeno peppers on the sheet pan.
Broil for 5-7 minutes or until vegetables are tender and charred.
Place the peppers in a plastic bag and seal. Let the peppers sit in the bag for 4-5 minutes. This will make the skins a lot easier to remove.
Take the peppers out of the bag and peel off the skins.
Place the tomatillos, peppers, cilantro, salt, pepper and chicken broth in a blender. Blend until smooth.
For the stew
Preheat the oven to 325 degrees F.
Pour the sauce into the pot with the pork and onions. Stir to combine.
Bring to a simmer over medium heat. Cover the pot and place it in the oven.
Cook for 2 1/2 - 3 hours or until pork is tender.
Place the stew into bowls. Add toppings as desired, then serve.
Video
Notes
For a spicier dish, leave some of the ribs and seeds in the jalapeno peppers.