Chile Verde

★★★★☆
Prep: 30 mins Cook: 60 mins Serves: 8

Ingredients

  • 3-4 lb boneless pork shoulder, cubed1.36-1.82 kg boneless pork shoulder, cubed
  • 1 T ancho chili powder1 T ancho chili powder
  • 1 T cumin1 T cumin
  • Salt & pepperSalt & pepper
  • 2 T olive oil2 T olive oil
  • 2 T flour2 T flour
  • 4 cups chicken broth960 ml chicken broth
  • 2 T cumin2 T cumin
  • 1/2 T ancho chili powder1/2 T ancho chili powder
  • 1 1/2 T dried Mexican oregano1 1/2 T dried Mexican oregano
  • 1 can black beans, drained1 can black beans, drained
  • 1.5 lb tomatillos680 g tomatillos
  • 2-3 jalapeños2-3 jalapeños
  • 1 serrano pepper1 serrano pepper
  • 6 poblanos6 poblanos
  • 1 yellow pepper1 yellow pepper
  • 2 large yellow onions2 large yellow onions
  • 6 garlic cloves6 garlic cloves
  • 1 bunch cilantro1 bunch cilantro
  • Juice of 1 limeJuice of 1 lime

Instructions

  1. Preheat oven to 425°F. Season pork with salt, pepper, cumin, chili powder. Brown in batches.
  2. Make roux with 2T flour in the fat. Add broth, simmer.
  3. Roast tomatillos, peppers, onions, and garlic at 425°F for 40 minutes.
  4. Blend roasted vegetables with cilantro and lime into verde sauce.
  5. 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.
Source: Georganne
pork, stew, chile verde, tomatillo