Chile Verde
★★★★☆
Ingredients
- 3-4 lb boneless pork shoulder, cubed
- 1 T ancho chili powder
- 1 T cumin
- Salt & pepper
- 2 T olive oil
- 2 T flour
- 4 cups chicken broth (946 ml)
- 2 T cumin
- 1/2 T ancho chili powder
- 1 1/2 T dried Mexican oregano
- 1 can black beans, drained
- 1.5 lb tomatillos (680 g)
- 2-3 jalapeños
- 1 serrano pepper
- 6 poblanos
- 1 yellow pepper
- 2 large yellow onions
- 6 garlic cloves
- 1 bunch cilantro
- Juice of 1 lime
Instructions
- Preheat oven to 425°F. Season pork with salt, pepper, cumin, chili powder. Brown in batches.
- Make roux with 2T flour in the fat. Add broth, simmer.
- Roast tomatillos, peppers, onions, and garlic at 425°F for 40 minutes.
- Blend roasted vegetables with cilantro and lime into verde sauce.
- Combine sauce with pork, add beans and remaining spices. Simmer until tender.
Wine Pairing: Medium White (Albariño, Verdejo) — Crisp Spanish whites complement the bright tomatillo and chile flavors.