{"id":33202,"date":"2026-02-20T12:50:23","date_gmt":"2026-02-20T19:50:23","guid":{"rendered":"https:\/\/rosemaryandthegoat.com\/?p=33202"},"modified":"2026-02-20T12:50:23","modified_gmt":"2026-02-20T19:50:23","slug":"pork-chile-verde-with-rice","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=33202","title":{"rendered":"Pork Chile Verde with Rice"},"content":{"rendered":"

A new one for me — and I loved every tangy slow-cooked bite!<\/span><\/strong><\/em><\/p>\n

For almost 30 years, while we lived in The Woodlands, Friday night meant Mexican food. Back then, the two of us could order a couple of margaritas, dinner, and still have a check for $20 or less. Hard to imagine now when a single margarita can cost that much.<\/p>\n

All the more reason to cook more at home.<\/p>\n

I do make homemade pork and beef tamales occasionally \u2014 just like my sister and my mother used to. When I go to the trouble, I make plenty and put them into the freezer so we can enjoy them all winter long when the craving hits.<\/p>\n

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This particular recipe is one my son Scott discovered on NYT Cooking. He made it first and liked it so much that I had to try it myself. As luck would have it, I had everything on hand except the tomatillos, which I picked up at the local mercantile.<\/p>\n

This recipe takes about two hours in the oven, but the slow cook time is worth every minute — and, don’t we all need a reason to slow down these days? The flavors deepen, the sauce becomes rich and slightly tangy, and the kitchen smells so good. I finished it with fresh squeezes of lime, and I think sliced avocado would be a perfect addition.<\/p>\n

The next day, I warmed some flour tortillas, shredded the leftovers a bit more, and turned them into tacos topped with crumbled Oaxaca cheese. Wow! They may have been even better the second time around.<\/p>\n

A new one for me \u2014 and now one I\u2019ll come back to again and again.<\/p>\n

BLAST FROM THE PAST:<\/span><\/strong> If you\u2019re looking to build a full Mexican-inspired meal, my Street Corn<\/a> is the perfect side dish \u2014 bright, a little messy, and full of flavor. I first shared it back in July 2012<\/strong>, and clearly 4,800  have loved it too! <\/p>\n

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Ingredients for a delicious meal.<\/p>\n

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Put the charred poblano and jalapeno in a bowl and covefr with pastic wrap. Let steam about 5 miutes then remove skins and seeds from peppers.<\/p>\n

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Charred tomatillos ready to go in blender.<\/p>\n

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Make the verde sauce.<\/p>\n

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Put two tablespoons olive oil in your pot and start browning your meat. You may have to do this in 2-3 batches.<\/p>\n

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Pour the salsa verde over the meat.<\/p>\n

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Cover and put this in oven forr 1 1\/2-2 hours.<\/p>\n

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Pork Chile Verde<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlb.<\/span>\n\t\t\t\t\t\t\t\t\t\ttomatillos<\/span>\n\t\t\t\t\t\t\t\t\t\thusks removed<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpoblano chiles<\/span>\n\t\t\t\t\t\t\t\t\t\tstems removed<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tjalapeno<\/span>\n\t\t\t\t\t\t\t\t\t\tstemmed<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t6<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpeeled garlic cloves<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlimes<\/span>\n\t\t\t\t\t\t\t\t\t\tsave one for serving<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tolive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsalt and pepper top taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tloosely packed cilantro<\/span>\n\t\t\t\t\t\t\t\t\t\textra for garnishing<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1 1\/2 - 2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlbs.<\/span>\n\t\t\t\t\t\t\t\t\t\tcountry style ribs<\/span>\n\t\t\t\t\t\t\t\t\t\tboneless<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tsweet onion chopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tground cumin<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tdried oregano leaves<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tchicken broth<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcooked rice<\/span>\n\t\t\t\t\t\t\t\t\t\tfor serving<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tavocado sliced for garnish<\/span>\n\t\t\t\t\t\t\t\t\t\toptional<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\twarm flour tortillas<\/span>\n\t\t\t\t\t\t\t\t\t\toptional<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Heat oven to 325\u00b0.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    6. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n
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