• Lulu Perez

Pork Chile Verde

Chile Verde is such a classic Mexican dish. I love any salsa made with tomatillos. Tomatillos are tart, fruity, and vibrant in flavor. Tomatillos compliment pork in any way, shape or form. Whether it be cooked down in a salsa, shredded for tostadas, tacos, tortas. Tomatillos are most likely going to top any dish in a form of a salsa. This chile verde is perfect for chilaquiles or even as a dip for tortilla chips.

The funny thing about chile verde is that I will never order it at a restaurant. But, I will for sure eat my mom's chile verde and I am always excited about it! Homemade is always the best way. No intimidation here, it is so easy to make. This recipe in particular is Maria Estela's...my mom. All dishes coming from my roots, also come from my mom. From our kitchen to yours. Enjoy!



Pork Chile Verde


Ingredients

  • 3.5- 4 pounds pork butt, cut in bite size pieces

  • 1 ½ cup water

  • 1 lb tomatillos, (about 12 medium size)

  • ⅓ bunch, cilantro

  • 2 anaheim chiles

  • 2 large garlic cloves or 3 small

  • 2 chile serrano

  • ¼ onion

  • Kosher salt

  • Pepper




Directions

  1. Preheat a large, deep skillet on medium high and add the pork, season with 1 tablespoon salt and ½ tsp pepper. Next, add ½ cup water and continue cooking down with the lid uncovered to allow the water to pull the fat from the pork. This will allow the pork to cook in its own fat. Let the pork cook with the lid on for 10-15 minutes, so the liquid reduces.

  2. Meanwhile, heat the anaheim chiles on the stove top over an open flame and char the chiles all around. Place them in a plastic bag for about 5 minutes, so they can steam. Remove the skin and cut out the center to remove seeds. Set aside.

  3. Uncover the pork and brown on all sides for about 10 minutes on medium high heat.

  4. Blend the tomatillos, garlic, serranos, cilantro, anaheim chiles, onion, pinch of salt and 1 cup water. Add it into the skillet with the pork. Let it come to a boil, then lower the heat and simmer for 10-15 minutes. Taste and add more salt if needed.

  5. Ready to serve with rice, beans, or vegetables and garnish with cilantro, lime wedge, onion.


Side notes:

  • If you don’t have anaheim chiles, you can use one poblano.

  • Remove the seeds of the serrano pepper, so it's less spicy or you can use jalapeños.

  • You can add 1/2 cup spinach for a more vibrant green color chile verde.

  • If you want your chile verde more runny, you can add ½ cup more liquid into the blender.






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