Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 lbs tomatillos, husked and chopped
- 2 jalapeño peppers, seeded and chopped
- 1 poblano pepper, seeded and chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
Step-by-step instructions:
1. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
3. Add the tomatillos, jalapeño peppers, poblano pepper, cumin, oregano, salt, and black pepper to the pot. Stir to combine and cook for 5-7 minutes, or until the vegetables have softened.
4. Return the pork to the pot and add the chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the pork is tender and the sauce has thickened.
5. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Medium-high heat for browning the pork, then low heat for simmering the sauce.
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 12g
Protein: 35g
Sodium: 950mg
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or chicken thighs.
- Jalapeño and poblano peppers can be substituted with other types of chili peppers.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes or carrots to the pot for a heartier stew.
- Use this chile verde as a filling for tacos, burritos, or enchiladas.
- Top with shredded cheese, sour cream, and avocado for a creamy finish.
Tips and tricks:
- To make this recipe spicier, leave the seeds in the jalapeño peppers or add more chili peppers.
- For a smoother sauce, blend the cooked vegetables and sauce in a blender or food processor before adding the pork.
Storage instructions:
Store leftover chile verde in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chile verde in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chile verde in bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
Sour cream, shredded cheese, chopped cilantro, sliced avocado, lime wedges.
Pairings:
Serve with warm tortillas, rice, or crusty bread.
Suggested side dishes:
Mexican rice, refried beans, roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, simmer the chile verde uncovered for an additional 10-15 minutes to thicken.
- If the pork is tough, simmer for an additional 30-60 minutes until tender.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chile verde is a traditional Mexican stew made with pork, tomatillos, and chili peppers. It is believed to have originated in the northern regions of Mexico.
Flavor profiles:
Savory, tangy, slightly spicy.
Serving suggestions:
Serve the chile verde as a main dish for a cozy dinner at home or as a crowd-pleasing party dish.
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Region: Mexican