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Chile Verde

Chile Verde

Chile Verde is a bright bold pork stew simmered with lots of tomatillos, chiles and cilantro.

 

Traci Des Jardins is an American Chef/Owner of Jardinière, Mijita Cocina Mexicana and is the Chef/Partner of Public House and Manzanita. Her background in French culinary training has served as an inspiration in her kitchen today. 


Ingredients
4
pounds
pork shoulder
2
pounds
tomatillos, husks removed
1
pound
Anaheim or Poblano chiles (green peppers may be substituted)
2
onions
1
bunch cilantro,washed
*
all-purpose flour, for dusting
2
tablespoons
vegetable oil
6
cloves
garlic, roughly chopped
1
teaspoon
cumin
1/2
teaspoon
dried oregano
*
kosher salt and freshly ground black pepper, to taste
Directions
Cut meat into 1 1/2-inch cubes. Cut tomatillos into quarters; cut chilies and onions into 1/2-inch pieces.
Remove large stems from cilantro and chop it roughly. Lay meat out onto a tray and sprinkle generously with salt and pepper, sprinkle with flour and toss until coated.
Place a heavy skillet onto the stove over medium high heat, when hot add oil and fry pork until golden brown on all sides. Remove meat from pan and add the peppers, onions and garlic. Cook over low heat until soft.
Add meat, cumin, oregano and cilantro to the pan. Cover with water and bring to a simmer.
Simmer for two hours or until the pork is tender.

The base number of servings for this recipe is 12
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