Chile Verde

Ingredients

NameQuantityConfiguration
Tomatillos1.5lbsHusked & rinsed
Garlic5 clovesSkin on
Garlic3 clovesMinced
Jalapenos21 deseeded, both diced
Anaheim/Poblano chiles2Whole
Pork shoulder4 lbs1-2 inch pieces
Yellow onions2Chopped
Oregano1-2 tbsp-
Chicken stock2.5 cups-

Yield: ~8 servings

Method

  1. Cut tomatillos in half and place on lined baking sheet, cut side down.
  2. Place anaheim/poblano chiles and whole garlic in baking sheet. Broil until blackened, 5-10 mins.
  3. Remove skin from chiles when cooled. Remove skin from garlic.
  4. Blend roasted items with jalapenos.
  5. Season and sear pork shoulder on all sides, then remove.
  6. Cook onions and minced garlic in remaining fat.
  7. Move to a large pot or pan, combine onions, oregano, chile verde sauce, and pork.
  8. Add enough chicken stock to cover meat.
  9. Season lightly with salt and pepper.
  10. Simmer 2-3 hrs uncovered until pork is tender, or 7 hrs on high in slow cooker with lid cracked.
  11. Adjust seasoning to taste.

Notes

  • Do NOT underbroil the tomatillos. The ending sauce will be very tart.