Award-Winning Chile Verde
Pork, roasted tomatillos, and chiles stewed to perfection!
Ingredients
2 pounds boneless pork shoulder cut into 1 inch cubes
2 tablespoons salt
2 teaspoons pepper
2 tablespoons vegetable oil
1 pound tomatillos
1 poblano pepper
1 jalapeño pepper
1 white onion
2 tablespoons extra virgin olive oil
2 cloves garlic
1 small bunch cilantro
1 cup low sodium chicken broth
3 tablespoons sour cream
Instructions
Preheat oven to 400F.
Blot pork with paper towels so it’s completely dry. Season pork with 1 tablespoon salt and 1 teaspoon pepper. Heat vegetable oil over medium high (it should be shimmering and very hot). Sear pork on all sides. Pork cubes shouldn’t be touching as they sear - sear in batches if needed. Remove seared pork and place on a plate. Drain off oil from the pot.
Remove paper husks from tomatillos, rinse, and dry. Cut onion in half and remove skin. Place tomatillos, onion halves, poblano pepper and jalapeño pepper on a parchment lined baking sheet. Coat in olive oil and season with 1 tablespoon of salt and 1 teaspoon pepper. Roast for 30 minutes. Allow to cool and remove stem and seeds from poblano and jalapeño.
Place all roasted vegetables in a blender with the garlic, chicken stock, and cilantro and blend for about a minute (to desired chunkiness).
Add blended mixture to pot over medium low. Slide in seared pork and any juice that accumulated while the meat was cooling. Simmer for 2 1/2-3 hours until pork is completely tender.
Turn off heat and slowly mix in sour cream.
Award-Winning Chile Verde
Ingredients
Instructions
- Preheat oven to 400F.
- Blot pork with paper towels so it’s completely dry. Season pork with 1 tablespoon salt and 1 teaspoon pepper. Heat vegetable oil over medium high (it should be shimmering and very hot). Sear pork on all sides. Pork cubes shouldn’t be touching as they sear - sear in batches if needed. Remove seared pork and place on a plate. Drain off oil from the pot.
- Remove paper husks from tomatillos, rinse, and dry. Cut onion in half and remove skin. Place tomatillos, onion halves, poblano pepper and jalapeño pepper on a parchment lined baking sheet. Coat in olive oil and season with 1 tablespoon of salt and 1 teaspoon pepper. Roast for 30 minutes. Allow to cool and remove stem and seeds from poblano and jalapeño.
- Place all roasted vegetables in a blender with the garlic, chicken stock, and cilantro and blend for about a minute (to desired chunkiness).
- Add blended mixture to pot over medium low. Slide in seared pork and any juice that accumulated while the meat was cooling. Simmer for 2 1/2-3 hours until pork is completely tender.
- Turn off heat and slowly mix in sour cream.
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