Tony Zentgraf
Pork Chile Verde (GF) – a pork and green chile stew that originated in Northern Mexico. Depending on who you ask, the variations in spice level and ingredients in the sauce can vary by region. So make it to your spice level!
What’s in Chile Verde Post?
Tomatillo Salsa
This recipe uses the Charred Tomatillo Salsa recipe which makes it quick to assemble if you have the salsa premade. I made this particular batch of salsa with Hatch Chiles and I added some jalapenos to the sauce as well. It had a bit of a kick but the flavors blended together nicely.
Learn some fun facts about tomatillos!
Low and Slow Braise
Pork Chile Verde uses a tougher cut of pork such as pork shoulder or pork butt. Learn how to breakdown a Pork Shoulder here. By breaking down a tougher cut of meat it allows the Chile Verde to “stew” for an extended period of time allowing the flavors of all the ingredients to blend together.
You will enjoy the leftovers as much or more than the tacos or burritos you enjoy the first night.
Tacos or Burritos? It’s Up to You!
Use a warm tortilla to break apart the pork and form into a taco. The aroma of the tomatillo braising sauce wafting through the air mixed with the tender pork melting in your mouth as you savor the taco is one of life’s pleasures.
Make it even more enjoyable, make a burrito! Fill a flour tortilla with some onions from the braising liquid, top with tender pork chile verde and top with some black beans and cheese!
Griddle the burrito in a pan or skillet on both sides then top with some additional braising liquid. Who doesn’t love a wet burrito! Serve with sour cream and guacamole. Don’t forget the side of chips!
Pork Chile Verde (GF)
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Pork Spice Mix
- 3 lbs Pork Shoulder or Butt (1 – 1 ½inch cubed)
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Mexican Oregano (crushed between palms)
- ½ tsp Coriander
- ¼ tsp Cumin
- 1 tsp Ancho Chile Powder
- ½ tsp Granulated Onion
- ½ tsp Granulated Garlic
Sauce Prep
- ¼ cup Vegetable Oil
- 5 cup Charred Tomatillo Salsa
- 1 ea Large Yellow Onion ½" diced
- 1 ea Jalapeno ½" diced
- 1 cup Cold Water
Instructions
Season and Sear Cubed Pork
- Combine the seasoning mix together. Toss together with the cubed pork and mix well to coat the pork.
- Sear the pork in small batched to just cover the bottom of the pot. As the pork sears/browns, turn the pieces to brown on all sides.
- Once the first batch is seared remove form the pot. Continue seararing the pork in batches until all pieces have been seared.
Assembling the Sauce
- Preheat oven to 350° with rack in the center of the oven.
- Over a medium heat, add the Onions to the pot and cook until they are beginning to become translucent.
- Add the diced jalapenos and continue to cook for a minute longer.
- Turn the heat up to high allowing the pot to increase in temperature. Deglaze the pot with water, scraping the bottom to release any fond (brown bits in the pot). A hot pot and cold water will allow the brown bits to release form the pot.
- Once the bottom of the pot is scraped clean. Add the Charred Tomatillo Salsa. Stir to incorporate.
- Bring the sauce to a simmer.
- Add the reserved seared cubed pork. Stir to incorporate.
- Bring to a boil. Cover and put into the oven.
- Cook for 1 1/2 hours and check for tenderness. Most likely, the Chile Verde will go a full 2 hours.
- Once removed from the oven, skim the fat from the top and discard.
- Great as Tacos, Burritos, Nachos or even Quesadillas! Enjoy!
