This Chile Verde is a rich, comforting stew made with tender pork simmered in a sauce of charred tomatillos, chilies, garlic, and cilantro stems for clean, bright flavor. The key steps are browning the meat in batches for depth and charring the chilies for smokiness. Enjoy it spooned over rice as a hearty stew, or cook it down until thick and use it as a flavorful taco filling. Adjust the jalapeños and serranos to make it as mild or fiery as you like.
INGREDIENTS:
For the Stew:
2–3 lbs tomatillos, husked (run under hot water if sticky)
5 garlic cloves, peeled and de-germed
2 large jalapeños, slit lengthwise and seeded (leave some seeds for heat if desired)
2 large serrano chilies
3–4 large Anaheim chilies
2–3 lbs pork (country ribs, butt, or chops; not overly fatty)
1 large brown onion, peeled and diced
Olive oil, as needed
1 cup loosely packed chopped cilantro stems (or to taste)
Salt and freshly ground black pepper, to taste
For Garnishing:
1 cup cilantro leaves
1/2 bunch scallions, sliced in the diagonal
METHOD:
Preheat broiler and line a sheet pan with foil, lightly oiled. Arrange tomatillos, chilies (cut side down), and garlic on the pan. Broil 5–7 minutes until skins are blackened in spots but not burned. Cool slightly.
Cut pork into ½–1 inch pieces. Season with salt and pepper.
In a large heavy pot or Dutch oven, heat oil over medium-high. Brown pork in batches without crowding (so it sears, not steams). Transfer browned pork to a bowl.
Add onions to the pot (with a little oil if needed) and cook until softened and lightly golden.
In a blender, puree the charred tomatillos, chilies, garlic, and cilantro stems until smooth but slightly chunky.
Return pork (and its juices) to the pot with onions. Pour in the puree. Rinse the blender with about 3 cups water (or stock) and add to the pot, ensuring meat is covered by about 2 inches of liquid.
Bring to a steady simmer. Cook uncovered 2½–3 hours, stirring occasionally, until pork is tender and sauce has thickened.
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with cilantro leaves and scallions.
CHEF NOTES:
- Hatch chilies (when in season) or thick-walled Anaheims add excellent flavor.
- For extra depth, stir in a little toasted, ground cumin or Mexican oregano.
- Serve with rice, warm corn tortillas, and lime wedges.
YIELD: 4-6 servings
