Chile Verde, preferably with Hatch chiles
New Mexico Hatch chiles are a treat. And since I brought fresh roasted chiles back from a recent trip to New Mexico, I want to use them. Last night it was in Chile Verde. This recipe is adapted from Tastes Better From Scratch
3 pounds pork loin or pork shoulder , trimmed of fat and cut into 1’’ pieces
salt and freshly ground black pepper
2 Tablespoons oil (vegetable or canola oil)
1 large yellow onion , chopped
3 cloves garlic , minced
1/2 Tablespoon ground cumin
1/2 Tablespoon dried oregano leaves
2 cups water or low-sodium chicken broth
6-8 New Mexico Hatch green chiles, with seeds and ribs removed
1.5 pounds fresh tomatillos, husks removed, and roasted
1/2 cup fresh cilantro , coarsely chopped
3 pounds pork loin or pork shoulder , trimmed of fat and cut into 1’’ pieces
salt and freshly ground black pepper
2 Tablespoons oil (vegetable or canola oil)
1 large yellow onion , chopped
3 cloves garlic , minced
1/2 Tablespoon ground cumin
1/2 Tablespoon dried oregano leaves
2 cups water or low-sodium chicken broth
6-8 New Mexico Hatch green chiles, with seeds and ribs removed
1.5 pounds fresh tomatillos, husks removed, and roasted
1/2 cup fresh cilantro , coarsely chopped
- Season pork pieces on all sides with salt and pepper.
- Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
- Remove the pork from the pot. Add a little additional oil to pan, if needed.
- Add onion and saute until tender. Add garlic and cook for 30 seconds..
- Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
- Reduce heat to medium-low, cover, and simmer for 2-4 hours.
- Meanwhile, make the SALSA VERDE
- Place rack on second to top level of oven and turn the oven to high broil.
- Lightly spray a jelly roll pan with cooking oil. Wash the chiles and tomatillos.
- Slice the tomatillo and chiles s in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. If using roasted chiles, remove the skins, veins, and seeds. (See note below about spice level). Do not seed the tomatillos.
- Place the chiles and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
- Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
- The original recipe says to add the peppers, tomatillos and cilantro to a blender and puree, but I prefer to dice the peppers and tomatillos and add them to the stew rather than blending it all together.
- Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
- Serve with tortillas, and a side of Mexican rice and beans.
Medium-hot: leave the seeds and veins in one whole jalapeños.
Mild: leave seeds and veins in half of a jalapeños.
Extra mild: remove all seeds and veins from jalapeños.
➡️ To Make Ahead:
Make through step 6. Allow to cool for 15 minutes. Chill uncovered until cold, then cover and keep chilled. When ready to eat, add salsa verde and bring to a simmer. Simmer for 30
Mild: leave seeds and veins in half of a jalapeños.
Extra mild: remove all seeds and veins from jalapeños.
➡️ To Make Ahead:
Make through step 6. Allow to cool for 15 minutes. Chill uncovered until cold, then cover and keep chilled. When ready to eat, add salsa verde and bring to a simmer. Simmer for 30
