

Yields:
8 - 10
Prep Time:
45 mins
Total Time:
3 hrs 15 mins
Chile Verde is a traditional dish from Northern Mexico that can be made with several types of meat. Pork is classic, and here, you'll transform a pork shoulder into meltingly tender nuggets through a long braise. This recipe makes a big batch, perfect for serving at a dinner party or a Cinco de Mayo celebration. No matter the occasion, Chile Verde pairs well with margaritas and Mexican rice.
Though a Chile Verde does refer to a specific type of chile, here, the name refers to the traditional stew. To make the sauce, you'll use three types of peppers—poblanos, cubanelles, and serranos—as well as tomatillos, a type of vegetable that looks like a green tomato. Like tomatoes, tomatillos are part of the nightshade family, but they're in fact more closely related to ground cherries (aka gooseberries). Beloved for their tangy, acidic flavor, tomatillos lend their pretty green hue to the sauce. Though the color is muted, Chile Verde should look recognizably green, not brown.
If you're cooking Chile Verde for family dinner, the leftovers freeze well. Let cool completely, then divide into freezer-safe serving containers and defrost for easy dinners. Serve spooned over brown rice or tucked into tortillas. You could also use Chile Verde as a nacho topping (shred the pork first) or poach eggs directly in leftover sauce.
Mexican oregano is more similar to marjoram than it is to the dried oregano found in grocery stores. If you can't find Mexican oregano, substitute dried marjoram.
Note: If using an immersion blender, transfer the pork to a plate. Add the roasted vegetables, chicken broth, and 1 tablespoon salt to the pot. Blend until pureed. Return the pork to the pot.
Advertisement - Continue Reading Below
Ingredients
- 2 lb.
tomatillos (about 16), shucked and rinsed
- 3
large poblano peppers, halved lengthwise, stems and seeds removed
- 3
cubanelle peppers, halved lengthwise, stems and seeds removed
1 to 2 serrano peppers, depending on your heat preference
- 1
large white onion, cut into large chunks
- 4
cloves garlic
- 3 lb.
pork shoulder, cut into 1" pieces
- 2 Tbsp.
extra-virgin olive oil
Kosher salt
- 1 tsp.
freshly ground black pepper, plus more to taste
- 2 tsp.
ground cumin
- 2 tsp.
dried Mexican oregano
- 1/2 tsp.
ground coriander
- 3 cups
low-sodium chicken broth
Cilantro leaves, for serving
Lime wedges, for serving
Directions
- Step 1Preheat broiler to high. On a large rimmed baking sheet, arrange tomatillos, poblanos, cubanelles, serranos, onion, and garlic cloves in an even layer. Broil until vegetables are deeply charred, flipping tomatillos and peppers halfway, 10 to 15 minutes. (Watch closely.) Remove sheet from oven and let vegetables cool.
- Step 2Meanwhile, heat a large Dutch oven over medium high. In a large bowl, season pork with the oil, 2 tablespoons salt, and 1 teaspoon pepper. Add pork to Dutch oven in an even layer, and cook, undisturbed, for 5 minutes, or until one side is browned. Stir pork and flatten to an even layer, and cook undisturbed again, about 5 minutes more. Continue to cook, stirring now so pork gets browned all over, about 5 minutes more.
- Step 3Add cumin, oregano, and coriander and stir so meat is evenly coated in spices. Cook for about 30 seconds, or until the spices are fragrant.
- Step 4In a blender, combine roasted vegetables, broth, and 1 tablespoon salt. Blend until smooth; pour into pot. Return the pork to the pot and increase heat to high. When liquid just begins to boil, reduce heat to low.
- Step 5Cook, covered, stirring occasionally, for about 1½ hours, or until the pork falls apart easily and the sauce has reduced and thickened.
- Step 6Remove lid, and cook uncovered for an additional 45 minutes, stirring frequently, until sauce has thickened further. Season to taste with salt and pepper.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below