Description
A classic Mexican stew made with tender pork simmered in a vibrant green sauce of roasted poblanos, jalapeños, tomatillos, and cilantro.
Ingredients
- 2-3 lbs pork shoulder or butt, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 4-5 cloves garlic, minced
- 1 (28 oz) can tomatillos, drained or 1.5 lbs fresh tomatillos, husked and rinsed
- 4-6 poblano peppers, roasted, peeled, and seeded
- 2-3 jalapeño peppers, roasted, peeled, seeded, and chopped (adjust to taste)
- 1-2 serrano peppers, roasted, peeled, seeded, and chopped (optional, for extra heat)
- 1 cup chicken broth
- 1/2 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- Warm tortillas or rice, for serving
Instructions
- Pat the pork cubes dry and season with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the pork in batches on all sides. Remove pork and set aside.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- To roast peppers and tomatillos: Place fresh tomatillos, poblanos, jalapeños, and serranos on a baking sheet. Broil for 10-15 minutes, turning occasionally, until skins are charred and tomatillos are soft. Place peppers in a bowl and cover with plastic wrap for 10 minutes to steam. Peel, stem, and seed the peppers. For canned tomatillos, simply drain.
- In a blender, combine the roasted tomatillos, roasted poblano, jalapeño, and serrano peppers (if using), cilantro, chicken broth, cumin, and oregano. Blend until smooth.
- Return the browned pork to the pot. Pour the blended chile verde sauce over the pork. Stir well.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the pork is fork-tender. Alternatively, cook in a slow cooker on low for 6-8 hours or high for 3-4 hours.
- Taste and adjust seasoning with salt and pepper.
- Serve hot with warm tortillas, rice, or as a filling for burritos or tacos.
Notes
- Roasting the peppers and tomatillos adds a depth of smoky flavor.
- Adjust the amount of jalapeño and serrano peppers to control the heat level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.