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Pork Chile Verde

Ingredients

  • 1 lb. tomatillos husks removed
  • 3 poblano chiles stems removed
  • 1 jalapeno stemmed
  • 6 peeled garlic cloves
  • 2 limes save one for serving
  • 3 Tbsp. olive oil
  • salt and pepper top taste
  • 1 c. loosely packed cilantro extra for garnishing
  • 1 1/2 - 2 lbs. country style ribs boneless
  • 1 1/2 c. sweet onion chopped
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano leaves
  • 2 c. chicken broth
  • cooked rice for serving
  • 1 avocado sliced for garnish optional
  • warm flour tortillas optional

Instructions

  1. Heat the broiler on high and set rack 6" from heat source. On a foil lined rimmed sheet pan combine the tomatillos, poblanos, jalapeno, garlic cloves and 1 tablespoon of the oil; season with salt and toss to evenly coat. Broil, turning halfway through until nicely charred, about 15 minutes. Transfer poblano chiles to a small bowl and cover with plastioc wrap; let steam for 5 minutes. Peel the peppers and discard skin.
  2. In a blender, combine the pobanos, tomatillos, jalapeno and garlic and scrape any juices from the sheet pan into the bender. Add the cilantro and puree until smooth.
  3. Heat oven to 325°.
  4. In a large Dutch oven, heat the remaining 2 tablespoons oil over medium, Season pork with salt and peppr and add half of it to the pot Cook, turning occasionally, until browned all over, 5 minutes. Transfer to a plate and repeat with the remaining pork.
  5. After all the pork has been browned and removed from the pot, add the onion and cook, stirring occasionally, until softened, 3 minutes. Add the cumin and oregano and cook, stirring, until fragrant, 1 minute. Return the pork to the pot with any accumulated juices. Add the broth and tomatillo puree and season with salt and pepper. Bring to a boil, cover and tranfer to the oven, Roast until pork is very tender, 1 1/2-2 hours. Season stew with salt and pepper to taste.
  6. Divide the pork chile verde among shallow bowls, garnish with chopped cilantro and serve warm with rice. Serve lime wedges to be squeezed over the dish.