Pork Chile Verde

By Leslie Blythe  , ,   , ,

July 11, 2015

The tomatillo is a plant of the nightshade family, related to the Cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country's cuisine. The fruit is surrounded by an inedible, paper-like husk.

  • Prep: 30 mins
  • Cook: 3 hrs
  • Yields: 4 - 6 Servings

Ingredients

4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes

2 teaspoons salt

1 teaspoon freshly ground black pepper

Flour for dredging

1/4 cup vegetable oil

3 yellow onions

2 green bell peppers, cut into 1-inch cubes

2 Anaheim or Poblano chiles, cut into 1-inch cubes

2 -3 jalapeños, seeds removed, and finely chopped

3 garlic cloves, peeled and finely chopped

1 1/2 pounds tomatillos, roasted, peeled and chopped - see tips below

1 Tablespoons dried oregano

2 teaspoons ground cumin

2 bay leaves

1 bunch cilantro leaves, cleaned and chopped

4 cups chicken stock

Directions

1Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

2Add the sautéed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

3Adjust the seasoning to taste with salt and pepper. Serve with rice.

Preparing Tomatillos

1Remove the husks before using, the husks are inedible. Tomatillos are very easy to cook with because they don't need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. When growing your own fresh tomatillos, they are ready to harvest when the husks burst.

2Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.

Cooking Tomatillos

1Tomatillos can by very inconsistent in flavor, with some being sour and others tasting mild and sweet. If the tomatillos are to tart for your taste, try adding a little sugar to balance the taste.

Fire Roasting

1Roast under the broiler, with a propane torch, or over an open flame such as a grill. Make sure the heat is quite hot before roasting. If the heat is not hot enough, the tomatillos will turn mushy before being charred. The charred or slightly blackened skins will enrich your sauces with a smoky flavor.

Dry Roasting

1This will produce an earthy, nutty flavor. Place the tomatillos in a heavy fry pan (preferably a cast iron pan). Turn heat to low and roast for approximately 20 to 30 minutes, turning occasionally.

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