Chile Verde

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.