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Chile Verde
Created by: Howcan Team
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 lb tomatillos, husked and quartered
- 2 cans (4 oz each) diced green chilies
- 1 cup chicken broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Instructions
- In a large bowl, toss the pork cubes with the flour until evenly coated.
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
- Working in batches, brown the pork cubes on all sides, then transfer to a plate and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
- Return the browned pork cubes to the pot, along with the quartered tomatillos, diced green chilies, chicken broth, ground cumin, and dried oregano.
- Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the pork is tender.
- Stir in the chopped cilantro just before serving.
- Serve the Chile Verde hot with warm tortillas or rice.
Chile Verde, a traditional Mexican dish, has a rich history dating back to the Aztecs. This flavorful stew is made with chunks of pork simmered in a tangy green sauce made from tomatillos, green chilies, and cilantro. The dish has evolved over time, with various regions in Mexico and the Southwestern United States adding their own unique twists. Renowned chefs like Rick Bayless and Diana Kennedy have popularized their versions of Chile Verde, while restaurants in New Mexico, such as The Shed in Santa Fe, are celebrated for their authentic renditions. To make the best Chile Verde, it's crucial to use high-quality pork and fresh, roasted green chilies.
150 min
6
380 calories
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