Pork Chile Verde
I’ve had a version of this dish on my Camping/Cast Iron page for some time, but I recently realized I did not have a home cooked version. This is one of my favorite dishes, and what I most often order when we go out to a Mexican restaurant.
Pork Chile Verde
Ingredients
- 2-3 # of Pork Shoulder or Pork Butt
- Salt & Pepper
- 1-2 Tbsp flour
- 3 Anaheim or Hatch Chiles or a comparable weight of canned, roasted, skinned chiles.
- 2 Serrano or Jalapeno peppers
- 6 tomatillos
- 1 small white or yellow onion split
- 4 garlic cloves
- 1 bunch cilantro
- 1 tsp cumin
- 2 tsp oregano
- 2 cups of water or beer
- 1 chicken bouillon cube
- 2 bay leaves
Instructions
- Cut the pork up, either into cubes, or into 3-4” chunks if you prefer to shred the pork.
- Season with salt and pepper, and then dust with the flour
- Brown the pork in batches, don’t stir it, let it sit and brown.
- Chop half of the onion and mince two of the garlic cloves. Add to the pork when the pork is half done and cook until the onion is softened.
- Roast the chiles, peppers, tomatillos, the other half of ½ the onion and 2 of the garlic cloves on a grill or on a gas stove. You want to char them for flavor but just the very outside.
- Peel the Anaheim or Hatch Chiles and remove the seeds if you want to reduce the heat.
- Combine the chiles, peppers, tomatillos, charred onion and garlic in a blender. Add the cumin, oregano, and cilantro and blend until smooth.
- Put the pork into a slow cooker, and pour the salsa verde over the top.
- Place a couple of bay leaves on the top.
- Cook on high for 4 hours or low for 8 hours.
- Serve with Mexican Rice and tortillas, along with lime wedges and hot sauce.