5.03.2017

CHILE VERDE PORK


Made by simmering flavorful cuts of pork in a thick stew of smoky roasted tomatillos, onions, garlic,  cilantro and fresh oregano until tender, chile verde develops a rich flavor of pork fat, bright herbs, smoky chiles and garlic.



There are many different versions of chile verde and although I can't claim that this is an authentic version, it has been a star in my kitchen for years. Delicious and unpretentious it has everything required to be make multiple appearances at my table...
  1. adaptable  there are so many serving options - over rice, in tacos, over fried plantains, in enchiladas or tamales or simply in a bowl with a spoon! 
  2. no fancy equipment needed  this slow simmered meal can be made in a pressure cooker or slow cooker but all you really need is a large stockpot or cast iron pan.
  3. freezer safe  freeze leftovers in ziploc bags for a quick dinner later or leave in the fridge for up to 5 days... the flavor only gets better over time! 
  4. gluten free & healthy  full of only the good stuff - fresh herbs, vegetables and meat!

I printed it almost fifteen years ago off some authentic source on the internet from someone who was sharing his grandma's traditional recipe. this was long before I ever thought that I would be sharing my recipes so I never thought to save my source to give credit where credit is due. Over time, I have made some adjustments to the original, but still, if this is based on your grandma's recipe, I'm sorry you're not mentioned. Please email me and we will make it all right in the internet foodie world.

If the fact that I've been making this for almost 2 decades and that it came from an authentic grandma's recipe doesn't make you want to get some pork and tomatillos and get started, I don't think we can be friends. Seriously though, you need to make this.

Gather your ingredients

3 pound boneless pork shoulder roast cut in 1" - 2" cubes, 1 1/2 pounds fresh tomatillos, 5 garlic cloves, 1 jalapeno, 1 bunch cilantro, 1 large white onion roughly chopped, 1 green bell pepper seeded and roughly chopped, 1 1/2 cups chicken stock, 2 tablespoons fresh oregano or 1 tablespoon dried oregano, salt and pepper


Remove papery peel from tomatillos and rinse.


Cut in half and place on a baking sheet cut side down.


Add unpeeled garlic cloves and broil on high, about 5 minutes or until charred.


Remove charred garlic, tomatillos and all the juice from pan and place in bowl to cool.

Meanwhile, heat a large cast iron pan or stockpot over medium high heat. Season pork chunks with salt and pepper. Add 1 tablespoon oil and half the pork in a single layer. Cook until seared on all sides. Remove and repeat until all the pork is browned. 


Remove pork and set aside. 

Reduce heat to medium, add chopped onion, bell pepper and 1/4 teaspoon salt. Saute until softened. 

Peel garlic and place in a food processor with the cooled tomatillos, jalapeno, all the cilantro including stems and oregano. 


Pulse until smooth. Tomatillos are high in pectin so the sauce will be nice and thick sauce without any additional thickening agents like flour or cornstarch.


Makes about 3 cups of green salsa. Keep 1 cup for to serve with your meal and reserve the rest.

Add pork back to skillet with the softened green bell peppers and onions. Pour the reserved 2 cups of green salsa over pork mixture and add chicken stock to cover.


Bring to a boil then reduce heat and simmer uncovered 2-3 hours or until tender.


Season to taste and serve as desired.


I like mine piled on charred corn tortillas with fried plantains, avocado, cilantro, extra green salsa and quick pickled red onions.

How do you serve chile verde? Let me know! As always, if you make this or any of the dishes featured on my blog, I'd love to know. Share a picture and tag me on facebook or instagram so I can see your creation. I can't wait to see what you think and how you make it your own. Enjoy!







Chile Verde Pork and Green Salsa
recipe by Tristin Rieken at ONEarmedMAMA.com based on an authentic recipe from some un-named internet foodie's grandma

Ingredients
  • 3 pound boneless pork shoulder roast, in 1"-2" cubes
  • 1 1/2 pounds fresh tomatillos, peeled and rinsed
  • 5 cloves garlic, unpeeled
  • 1 jalapeno
  • 1 bunch cilantro
  • 1 large white onion, roughly chopped
  • 1 green bell pepper, seeded and roughly chopped
  • 1 1/2 cups chicken stock
  • 2 Tablespoons fresh oregano or 1 T dried
  • salt and pepper
  • optional: tortillas, fried plantains, avocado, pickled red onion
Instructions
  • Cut tomatillos in half and place on a baking sheet cut side down with unpeeled garlic. Broil on high about 5 minutes or until charred.
  • Remove everything from pan and place in bowl to cool.
  • Meanwhile, heat a large cast iron pan or stockpot over medium high heat. 
  • Season pork chunks with salt and pepper. Add 1 tablespoon oil and half the pork in a single layer. Cook until seared on all sides. Remove and repeat until all the pork is browned. 
  • Reduce heat to medium. Add chopped onion, bell pepper and 1/4 teaspoon salt to pan. Saute until softened. 
  • Peel garlic and place in a food processor with the cooled tomatillos, jalapeno, cilantro and oregano. Pulse until smooth. Makes about 3 cups of green salsa. Keep 1 cup for to serve with your meal and reserve the rest.
  • Add pork back to skillet with the softened green bell peppers and onions. Pour the reserved 2 cups of green salsa over pork mixture and add chicken stock to cover.
  • Bring to a boil then reduce heat and simmer uncovered 2-3 hours or until tender. 
  • Season to taste and serve.

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