Chile Verde with Pork
Chile Verde with Pork
Fiona Kennedy
6-8
30 minutes
4 hours
Mexican
main dish
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
1 1/2 lb. tomatillos, papery husks removed
5 garlic cloves, peeled
2 jalapeños, sliced in half lengthwise
1 onion, papery skin removed and sliced into 6 wedges
1 bunch of cilantro
4 lb. pork shoulder, cut into 1-2-in. pieces
1/4 cup Fajita Seasoning 7124
2 Tbs. vegetable oil
1 large onion, coarsely chopped
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.