Walk into almost any taqueria in this country and you will find chile verde on the menu.
Many recipes call for pureeing raw tomatillos and adding them to the pork to cook.
In this recipe we roast the tomatillos first, browning their skins, to bring out more flavor.
Simply Recipes / Elise Bauer
“But Elise, it’s soeasy, anyone can make chile verde.”
Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Remove from oven, let cool enough to handle.
Simply Recipes / Elise Bauer
Either use canned green chiles orroast fresh chiliesover a gas flame or under the broiler until blackened all around.
Let cool in a bag, remove the skin, seeds, and stem.
Place tomatillos, skins included, into blender.
Simply Recipes / Elise Bauer
Remove the now roasted garlic cloves from their skins, add them to the blender.
Pulse until all ingredients are finely chopped and mixed.
Serious Eats / Elise Bauer
Season the pork cubes generously with salt and pepper.
Simply Recipes / Elise Bauer
Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.
If not, get a large soup pot and add the onion mixture and the pork to it.
Add the oregano to the pan.
Simply Recipes / Elise Bauer
Add the tomatillo chile verde sauce to the pork and onions.
Add the chicken stock (enough to cover the meat).
Add a pinch of ground cloves.
Simply Recipes / Elise Bauer
Add a little salt and pepper.
(Not too much as the chile verde will continue to cook down and concentrate a bit.)
Bring to a boil and reduce to a slight simmer.
Serious Eats / Elise Bauer
Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper.
Serve withSpanish riceand warmed flour tortillas or freshly made corn tortillas.
Simply Recipes / Elise Bauer
Did you enjoy this recipe?
Let us know with a rating and review!
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
Simply Recipes / Elise Bauer
