Chile Verde

In my version, there is no need to pre-cook the tomatillos or roast the poblano, simply add all the green ingredients into the blender, then add to the pork in the pot. If using the chile for enchiladas, make green chile following the instructions below and save in an airtight jar until ready to use.

Bonus - before adding the salsa to the pot, save a cup to use as a bright and tangy salsa for chips or on top of fried eggs.

Ingredients for green salsa - makes about 4 cups:

Prep time: 30 minutes

Cook time: 90 minutes

Total time: 2 hours

• 1 lb tomatillos, husk removed, washed and cut in half

• 1 large Chile poblano, seeds and stem removed

• 1 large jalapeño, seeds and stem removed. If you like it spicy, add another.

• ½ large onion

• 2 garlic cloves

• ½ bunch of cilantro

• ½ tsp cumin

• 1 tsp salt, ½ tsp pepper

Ingredients for meat:

• 2 lb boneless pork shoulder or butt, cut into two inch pieces

• 2 Tbl oil

• ½ tsp cumin

• ½ tsp oregano

• 2 bouillon cubes (I use Maggi)

• water

• salt and pepper

Preparation:

• In a large pot or Dutch oven over medium-high heat, add oil and heat until hot.

• Add pork in a single layer to sear, it may require searing in two batches depending on the size of your pot. This should take about 7 minutes until all the meat is lightly browned.

• Season with 1 tsp salt, ½ tsp pepper, cumin and oregano.

• While meat is browning, make salsa. 

• Add all ingredients for green salsa to a blender. If needed, add a ¼ cup water to get the ingredients moving. 

  • Note: You can reserve 1 cup of salsa if you want  to have some with chips while you wait for the Chile verde to be ready.

  • For green chile enchiladas, stop here and follow instructions for enchiladas

• When meat is seared, add it all back to the pot. Add 3 cups of the green salsa, and ¾  cup water. 

• Add the bouillon cubes and stir to incorporate. 

• Reduce heat to medium, and let simmer, partially covered, until fork tender, about 90 minutes. When cooked, the sauce will be olive green in color, versus the bright green color when the salsa was added. It will have thickened and will be like a stew. If it’s too thick, you can add a little water. 

• Taste for seasoning and adjust if needed.

• Serve in shallow bowls and top with remaining cilantro, and optional sliced jalapeños and avocado. It’s great served with white rice too.

• Be sure to have corn tortillas to soak up all the green salsa.