Pork Chile Verde with Red Chile Salsa

Name: Pork Chile Verde with Red Chile Salsa
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 710 milliliters (or more) chicken broth, divided; 177 milliliters diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim); 1 Tbsp cumin seeds; 355 milliliters (packed) fresh cilantro with tender stems; 8 servings Fresh cilantro; 6 garlic cloves, peeled; 1 bunch green onions, coarsely chopped; 8 servings Olive oil; 473 milliliters large onion, chopped (about; 2 teaspoons dried oregano (preferably Mexican); 2 kilograms pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes; 454 grams tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided; 454 grams yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped

The recipe Pork Chile Verde with Red Chile Salsa could satisfy your Mexican craving in around 3 hours and 30 minutes. This recipe serves 8. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 415 calories, 31g of protein, and 25g of fat per serving. Head to the store and pick up onion, cilantro, cilantro, and a few other things to make it today. It works well as a main course.

Instructions

Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.

Ingredients you will need

Chicken Broth

Green Onions

Salsa Verde

Tomatillos

Cilantro

Garlic

Equipment you will use

Blender

Brush heavy large pot with oil; heat over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl.

Ingredients you will need

Salt And Pepper

Pork

Equipment you will use

Slotted Spoon

Bowl

Pot

Pour off all but 1 tablespoon fat from pot (add oil if needed).

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add onion to pot; sauté until soft, about 5 minutes.

Ingredients you will need

Onion

Equipment you will use

Pot

Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes.

Ingredients you will need

Cumin

Onion

Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot.

Ingredients you will need

Tomatillos

Pork

Equipment you will use

Pot

Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.

Ingredients you will need

Salsa Verde

Oregano

Chili Pepper

Broth

Pork

Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Salsa Verde

Potato

Broth

Pork

Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.

Ingredients you will need

Chili Pepper

Cilantro

Salsa

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

710milliliters

(or more) chicken broth, divided 177milliliters

diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)1Tbsp

cumin seeds 355milliliters

(packed) fresh cilantro with tender stems 8servings

Fresh cilantro 6

garlic cloves, peeled 1bunch

green onions, coarsely chopped 8servings

Olive oil 473milliliters

large onion, chopped (about 2teaspoons

dried oregano (preferably Mexican)2kilograms

pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes 454grams

tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided 454grams

yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.