Chile Verde Pork and Green Salsa
Chile verde develops it's rich complex flavor from slow simmering flavorful pork in smoky roasted tomatillo green salsa until tender.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 servings
Calories 215kcal
Ingredients
- 3 pound boneless pork shoulder roast in 1"-2" cubes
- 1 1/2 pounds tomatillos peeled and rinsed
- 5 cloves garlic unpeeled
- 1 large jalapeno
- 1 cup fresh cilantro
- 1 large white onion roughly chopped
- 1 medium green bell pepper seeded and roughly chopped
- 1 1/2 cups chicken stock
- 2 tablespoons fresh oregano or 1 teaspoon dried
- salt and pepper to taste
- 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 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.
Nutrition
Calories: 215kcal | Carbohydrates: 10g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 147mg | Potassium: 725mg | Fiber: 2g | Sugar: 5g | Vitamin A: 350IU | Vitamin C: 31.8mg | Calcium: 53mg | Iron: 2.5mg