Chile Verde is on almost every mexican restaurant menu. This recipe is simple but will take a little effort to make. Perfect for burritos and tacos or simply with traditional beans, rice and tortillas. Ole!
- 1 1/2 Pounds Tomatillos
- 5 Cloves Garlic unpeeled
- 2 Jalapeño peppers seeds and ribs removed, chopped
- 2 Anaheim or Poblano chiles roasted under the broiler until blackened, then peeled, stems & seeds removed
- 3 1/2 Pounds Pork shoulder trimmed of excess fat and cut into 1 to 2-inch cubes
- Salt & pepper
- Olive oil
- 2 Yellow onions chopped
- 4 Cloves Garlic peeled and finely chopped
- 1 Tbs Fresh oregano or 1teaspoon of dried
- 2 1/2 Cups Homemade chicken stock
- Pinch Ground cloves
- Queso fresco Mexican Cheese, optional
- Gather your ingredients together.
- Remove the husks from the tomatillos and wash gently with your hands to get the sticky film off.
- Cut in half and place on baking sheet covered in tinfoil along with the 5 unpeeled garlic cloves.
- Broil on high for about 5-7 minutes until the skin starts to blacken. Remove and allow to cool.
- Once cooled remove the skins from the garlic.
- In a blender add the roasted Anaheim or Pablano chilies, jalapeños, tomatillos and peeled garlic.
- Pulse until all the ingredients are finely chopped and mixed.
- Add a few tablespoons of olive oil to a large skillet or soup pot.
- On medium high add the pork, salt and pepper to taste.
- Work in batches, so that the pork is not crowded in the pan and can cook evenly.
- Using a slotted spoon remove pork and set aside then cook the next batch. Pour off any excess fat keeping only a tablespoon.
- Add the onions and garlic in the same skillet stirring occasionally until soft, about 5 minutes.
- Add the pork back into the onion mixture and add the chicken stock, oregano, pinch of cloves & salt and pepper.
- Bring to a boil and then reduce to a slight simmer.
- Cook for 2-3 hours uncovered or until the pork is tender.
- Serve with Spanish rice and warmed flour tortillas. Ole!