Chile Verde with Pork
Chile Verde with Pork
Category
main dish
Cuisine
Mexican
Author:
Fiona Kennedy
Servings
6-8
Prep Time
30 minutes
Cook Time
4 hours
A super comforting Mexican stew with tender pork that is cooked slowly in a tomatillo and green chili sauce. It is great served with rice, beans or tortillas but I especially like it tucked into a cheesy quesadilla.
Ingredients
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1 1/2 lb. tomatillos, papery husks removed
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5 garlic cloves, peeled
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2 jalapeños, sliced in half lengthwise
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1 onion, papery skin removed and sliced into 6 wedges
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1 bunch of cilantro
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4 lb. pork shoulder, cut into 1-2-in. pieces
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1/4 cup Fajita Seasoning 7124
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2 Tbs. vegetable oil
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1 large onion, coarsely chopped
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2 cups low-sodium chicken stock
Directions
Heat oven to 450F. Use a small paring knife to slice 5 slits into 5 of the tomatillos. Tuck 1 garlic clove into each of the slits (this is to prevent them from burning). Place tomatillos, jalapenos (skin side up), and onion wedges onto a sheet pan. Bake for 20-25 minutes or until somewhat softened and some are blackened. Remove from oven and let cool for about 30 minutes. Place contents of sheet pan into a blender, add cilantro, and blend until smooth.
Reduce oven temperature to 350F. Season pork with Fajita seasoning. Heat a large Dutch oven (one that holds about 5 quarts) over medium-high heat and add oil. Sear pork in batches until browned, each batch should take about 7-9 minutes. Transfer pork to a bowl. Add chopped onion to pot and cook 5-7 minutes, or until translucent. Add pureed tomatillo mixture, chicken stock, and pork. Bring mixture to a simmer and then cover with a lid. Transfer pot to oven and cook 2-2.5 hours, or until pork is tender. Season to taste with salt and serve with tortillas, rice and beans.