Easy Chile Verde Recipe With Extremely Tender Pork

Delicious Chile verde served over brown rice and refried beans. The pork is very, very tender!

Ingredients:

12 tomatillos

3 cloves garlic

2 poblano peppers

4 jalapeno peppers

***Optional 2 serrano peppers if more spice is desired

2 tbsp oil

Salt and pepper

1/4 c water for blending

1 stem fresh oregano

Pork Butt (Boston Butt) 4-6 lbs bone in optional

1/4 c seasoned salt, recipe makes 1/2 c:

1/2 c salt

1 tbsp chili powder

1/2 tsp cumin

1 t onion and garlic powder

1 tbsp Paprika

1/8 t cayenne

1/4 c vinegar

Braising Liquid:

2 c chicken stock

3 tbsp oil

Tools needed:

Cutting board

Sharp knife

Mixing bowl

Measuring cups/spoons

Wire whisk

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Blender or food processor

Stove top/oven

Sheet pan

Parchment paper

How to make it:

Cut pork into 1 inch cubes.  Dress with seasoned salt.  Let sit with seasoning at room temperature while you cook the peppers and tomatillos.

Clean and wash all tomatillos and peppers. De stem the peppers, cut in half and lay flat on a baking sheet.  Seed removal is optional.  Hit with oil, salt and pepper on both sides of the peppers and tomatillos.  Place garlic cloves on the sheet pan as well.  Bake in oven for 30-40 minutes.  The peppers, garlic and tomatillos are to be slightly roasted and very soft.  Remove from oven, cool slightly. Blend all ingredients with water a splash of water in a food processor or blender. Blend until smooth (about 30 seconds.  Once pureed fully, add the oregano and pulse a few times to break the oregano down.  Strain through fine mesh strainer if desired. Adjust seasoning if needed.   

Sear the pork over medium high in a hot dutch oven or large saute pan in batches adding 1 tbsp oil to the pan or dutch oven with each batch.   Sear to get a nice golden brown on the outside of the pork, set aside.   Once pork is seared, reduce heat to medium and add onions with oil and a pinch of salt.  Sweat onions for 2-3 minutes or until they start to caramelize. Add the vinegar, verde sauce, chicken stock and the pork.  Gently stir to incorporate all ingredients.  Bring that liquid up to a simmer, reduce heat to medium low.  Place lid on the dutch oven and keep at a lazy simmer for 3-4 hours stirring every 30 minutes or so.  At hour 2, start to keep an eye on it as you don’t want the liquid to be too reduced. Add more stock if needed.  The pork will be nicely tender  and pull apart very easily when ready.

Goes perfectly over rice and refried beans.

Makes a perfect main for meal prep as well.

Perfect with eggs, tacos, burritos and over rice.

Enjoy!

Logan