Tomatillo Pork Chile Verde

Most of us have a go-to chili recipe that calls for beef, beans, tomatoes, and a spicy seasoning blend. For those who live in the Southwestern part of the country, though, a green version with pork is all the rage. Serious Eats explains the difference has to do with access to New Mexico’s beloved Hatch green chiles. Folks who live in this area have been known to tuck them into everything from cheeseburgers to breakfast dishes, but they really shine when cooked slowly into a tender pork stew.

Tomatillo Pork Chile Verde

The bad news for those of us who live in other areas of the country is it’s incredibly hard to find these particular peppers. PaleOMG solves the problem by using a combination of Anaheim and jalapeño chiles in this rich pork dish. Tomatillos add just the right amount of tang and help up the green factor. This could become your new favorite stew.

Ingredients:

3 jalapeños, halved
3 anaheim chiles, halved
8 tomatillos, husked and halved
1 to 2 tablespoons melted ghee or cooking oil
Salt
½ cup lime juice
¼ white onion, coarsely chopped
2 garlic cloves, roughly chopped
2½ pounds pork shoulder
2 teaspoons oregano
1 teaspoon red pepper flakes
½ teaspoon cumin
½ teaspoon white pepper
2 cups chicken broth
Lime wedges
cilantro

Tomatillo Pork Chile Verde

Directions: Preheat oven to 450 degrees Fahrenheit. Line a cookie sheet with a layer of aluminum foil and place chiles and tomatillos on top, cut-side down. Lightly brush vegetables with ghee or oil and season with salt. Bake for 20 to 30 minutes, or until outsides are charred. Let cool, then peel skins and remove seeds.

Add tomatillos, chiles, lime juice, onion, and garlic to a food processor and blend until smooth.

Heat a large cast-iron skillet or another heavy pan over medium heat. Season pork all over with salt and sear until deeply browned on both sides, about 5 to 6 minutes per side. Transfer pork to crockpot, then top with blended vegetables. Add oregano, red pepper flakes, cumin, white pepper, and broth. Season with salt. Cover and cook on low for 8 hours.

Remove pork from crockpot and shred with two forks. Add meat back to crockpot and mix to combine. Serve garnished with lime wedges and cilantro.

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