Chile Verde

Name: Chile Verde
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 680 grams tomatillos; 5 garlic cloves, not peeled; 2 jalapeños, seeds and ribs removed, chopped; 2 Anaheim or Poblano chiles (optional); 1 bunch cilantro leaves, cleaned and chopped; 2 kilograms pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes; 1 serving Salt; 1 serving Freshly ground black pepper; 1 serving Extra virgin olive oil; 2 yellow onions, chopped; 3 garlic cloves, peeled and finely chopped; 2 Tbsps chopped fresh oregano or 1 Tbsp of dried oregano; 591 milliliters chicken stock; 1 pinch Pinch of ground cloves; 1 serving Flour or corn tortillas; 1 serving Spanish rice

You can never have too many main course recipes, so give Chile Verde a try. This recipe serves 8. One serving contains 282 calories, 27g of protein, and 12g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have pork shoulder, ground cloves, jalapeños, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 3 hours. If you like this recipe, you might also like recipes such as Pork Chile Verde with Red Chile Salsa, Tamales De Pollo Con Chile Verde- Green Chile Chicken Tamales, and Chile Verde.

Instructions

Remove papery husks from tomatillos and rinse well.

Ingredients you will need

Tomatillos

Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet.

Ingredients you will need

Whole Garlic Cloves

Equipment you will use

Baking Sheet

Aluminum Foil

Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Equipment you will use

Broiler

Remove from oven, let cool enough to handle.

Equipment you will use

Oven

If you want the additional flavor of chilies other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around.

Ingredients you will need

Canned Green Chiles

Poblano Pepper

Jalapeno Pepper

Chili Pepper

Equipment you will use

Broiler

Let cool in a bag, remove the skin, seeds, and stem.

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Seeds

Place tomatillos, skins included, into blender.

Ingredients you will need

Tomatillos

Equipment you will use

Blender

Remove the now roasted garlic cloves from their skins, add them to the blender.

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Roasted Garlic

Clove

Equipment you will use

Blender

Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

Ingredients you will need

Cilantro

Chili Pepper

Peppers

Equipment you will use

Blender

Sear pork on all sides: Season the pork cubes generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork

Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides.

Ingredients you will need

Olive Oil

Pork

Equipment you will use

Frying Pan

Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

Ingredients you will need

Pork

Equipment you will use

Slotted Spoon

Tongs

Bowl

Frying Pan

Sauté onions and garlic:

Ingredients you will need

Garlic

Onion

Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes.

Ingredients you will need

Garlic

Onion

Equipment you will use

Frying Pan

Add pork, oregano, tomatillo sauce, stock, ground cloves: If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it.

Ingredients you will need

Ground Clove

Tomatillos

Oregano

Chili Pepper

Onion

Soup

Stock

Meat

Pork

Equipment you will use

Frying Pan

Pot

Add the oregano to the pan.

Ingredients you will need

Oregano

Equipment you will use

Frying Pan

Add the tomatillo chile verde sauce to the pork and onions.

Ingredients you will need

Tomatillos

Onion

Chili Pepper

Sauce

Pork

Add the chicken stock (enough to cover the meat).

Ingredients you will need

Chicken Stock

Meat

Add a pinch of ground cloves.

Ingredients you will need

Ground Clove

Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

Ingredients you will need

Salt And Pepper

Chili Pepper

Simmer 2-3 hours: Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Ingredients you will need

Pork

Adjust the seasoning to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Seasoning

Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

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Flour Tortilla

Corn Tortilla

Rice

Equipment

Ingredients

Servings:

680grams

tomatillos 5

garlic cloves, not peeled 2

jalapeños, seeds and ribs removed, chopped 2

Anaheim or Poblano chiles (optional)1bunch

cilantro leaves, cleaned and chopped 2kilograms

pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes 1serving

Salt 1serving

Freshly ground black pepper 1serving

Extra virgin olive oil 2

yellow onions, chopped 3

garlic cloves, peeled and finely chopped 2Tbsps

chopped fresh oregano or 1 Tbsp of dried oregano 591milliliters

chicken stock 1pinch

Pinch of ground cloves 1serving

Flour or corn tortillas 1serving

Spanish rice

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 18 dollars per bottle.