Chile Verde Pork Stew
Made with pork roast that's simmered until it's fall-apart tender and simple, fresh ingredients, each spoonful is loaded with bold, restaurant-quality flavor that eats like a big hug.
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Servings: 8 servings
Calories: 256kcal
Equipment
Ingredients
- 3 pounds pork shoulder roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 large yellow onion
- 3 tablespoons flour
- 3 cups chicken broth or stock
- 5 poblano peppers
- 2 jalapeno peppers
- 1.5 pounds tomatillos
- 1 bunch cilantro
- 1 lime juiced
- 1 ½ teaspoon ground cumin
- 1 teaspoon dried oregano
Instructions
Pork
- Trim the large pieces of fat from the pork roast, and cut the roast into 1 inch pieces. Dice ½ of the onion.
- Add the olive oil to dutch oven on the stove top over medium-high heat. When the oil is hot, add the pork, salt and pepper. Toss to season and sear on all sides. When the pork is lightly browned, turn down the heat to medium. Add the onions and let them sweat for about 3-5 minutes.
- Sprinkle the flour over the pork. Stir until everything is coated. Continue to stir and cook the flour for 2-3 minutes. Pour in 2 cups of chicken broth. Stir until no flour lumps are left and any browned bits from the bottom of the pan are stirred in. Simmer the pork on medium-low for 30 minutes while you prepare the salsa verde (the green sauce). Don't forget to go back and stir ocassionally to keep it from sticking.
Salsa Verde
- Remove the tops of the peppers and slice them in half length-wise. Remove the seeds and membranes. Remove the husks from the tomatillos and slice them in halves. Quarter the rest of the onion. Place the vegetables flesh side down on lined baking sheets and pop under your oven's broiler for 5-7 minutes until the skins of the peppers and tomatillos are charred.
- Remove from oven and cover pans tightly with aluminum foil for 5 minutes, creating steam to make removing the pepper skins easier. Uncover, remove skins from the peppers and discard skins.
- Place peppers, tomatillos, onions, cilantro, garlic, lime juice and 1 cup of chicken broth in a blender. Blend until smooth.
Chile Verde
- Pour the salsa verde into to simmering pork. Add cumin and oregano. Taste to see if additional salt is needed. Turn heat to high to bring the sauce up to a boil, then turn down to medium low and allow the sauce to cook down (lid off) for 30-45 minutes, stirring occasionally.
- Top with your favorite toppings and serve!
Notes
- Tomatillos can be a bit sticky under their husks. Running cold water over them as you remove the husks can help.
- But avoid the temptation to do the same when removing the pepper skins. You'll end up rinsing away the flavor you created under the broiler.
- Take your time to brown the pork. This build flavor.
- The char on the vegetables builds flavor too. It only takes 5-7 minutes under a high heat broiler. So no need to rush there either.
- This dish takes a little time (2 hrs). But that's ok. Some things you cook do, especially if they're good things. That's just part of cooking. Plan to make Chile Verde on a day you can enjoy the process.
Nutrition
Calories: 256kcal | Carbohydrates: 14g | Protein: 23g | Fat: 12g | Sodium: 702mg | Sugar: 7g