Chile Verde
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
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 stock pot 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 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 top level of 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 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.