The first time I made this was at our dear friends home in Connecticut. I have always loved chili. I like chicken chili. I like beef chili, and I really like this Pork Chile Verde. It is another one pot meal, that is really easy to make. It is so easy to put together, you can cook it on the stove, in the oven, or the slow cooker. I roast the tomatillos, onion, jalapeños and garlic before I pulse it in the food processor. Our friend Jeff, served it the next morning with fried eggs on warmed corn tortillas. So good!
Pork Chile Verde:
Prep Time: 30 minutes
Cook Time: depends on how you cook it
Slow Cooker: 4 hours on high, 8 hours on low
Stove Top: 2-3 hours
Oven: 3-4 hours
4 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes
Sea salt and freshly ground pepper
4 (7 ounce) cans roasted mild green chiles, chopped or diced
4 cups roasted tomatillo salsa (recipe below)
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1 tablespoon dried oregano
1 teaspoons ground cumin
Warmed corn tortillas, torn into bite-size pieces, for garnish
Sour cream, for garnish
Fresh cilantro, chopped, for garnish
In a large bowl, toss the pork cubes with salt and pepper, coat well.
Transfer the pork to a large Dutch oven. Add the mild green chiles, tomatillo salsa, broth, tomatoes, oregano and cumin and stir briefly to combine. Bring to a boil over high heat, reduce the heat to very low, partially cover, and cook until the pork is very tender and a thick sauce has formed, 2-3 hours.
SLOW COOKER (Crock Pot)
Transfer the pork to a slow cooker. Add the mild green chiles, tomatillo salsa, broth, tomatoes, oregano and cumin and stir briefly to combine. Cover and cook until the pork is very tender and a thick sauce has formed, 4 hours on high-heat setting or 8 hours on the low-heat setting.
Transfer the pork to a large Dutch oven. Add the mild green chiles, tomatillo salsa, broth, tomatoes, oregano and cumin and stir briefly to combine. Bring to a boil over high heat, cover, and cook in 300 degree oven until pork is very tender and a thick sauce has formed, 3-4 hours.
Ladle the Chile Verde into warmed bowls and serve at once. Garnish with sour cream and cilantro. Pass the corn tortillas or corn muffins.
Roasted Tomatillo Salsa
2 pounds tomatillos, husked
1 large yellow onion, peeled and quartered
4 cloves garlic cloves, peeled
2-3 jalapeños, ends cut off
2 teaspoons ground cumin
1 teaspoon salt
½ cup cilantro leaves, chopped
Preheat oven to 400 degrees F. On a sheet pan, roast tomatillos, onion, garlic and jalapeños for 15 minutes. Transfer the roasted vegetables and any juices to a food processor. Add the cumin, salt, cilantro and lime juice and pulse mixture until well combined but still chunky. (Set aside)