Just did a pork chile verde recipe this past weekend. it turned out really good and watned to share. Of course i made it with B183s famous pintos and some mexican rice along with a stack of tortillas. Anyone ever made a chile verde recipe? I adapted the recipe slightly from here. https://tastesbetterfromscratch.com/pork-chile-verde/
Pork Chile Verde Roasted Braised Method about 3 lbs pork
Ingredients
3 lbs pork shoulder Boston butt trimmed and cut into 1.5 to 2 inch chunks
Salt and black pepper
1 tsp cumin
1/2 tsp Mexican oregano
Optional small pinch MSG Accent
1.5 to 2 lbs tomatillos husked and rinsed
4 poblano peppers halved and seeded
2 jalapeños halved
1 serrano pepper halved
1 to 2 cups roasted Hatch green chiles peeled seeded if desired
1 large white or yellow onion halved or quartered
4 to 6 cloves garlic used fresh not roasted
1 to 1.5 cups chicken broth
1 tbsp chicken bouillon
1/2 to 1 bunch cilantro
Juice of 1/2 lime to finish
Oil or rendered pork fat for searing
Instructions
1 Prep and season pork
Trim excess fat and cut pork into chunks. Season with salt pepper cumin oregano and optional MSG. Let sit while prepping everything else or refrigerate briefly if needed.
2 Roast vegetables
Preheat oven to 425F.
Spread tomatillos poblanos jalapeños serrano and onion on sheet trays. Lightly coat with oil and salt.
Roast 15 to 20 minutes flipping once until softened and lightly charred.
Optional broil 2 to 3 minutes at the end for extra char.
Let cool slightly.
3 Sear the pork
Heat a Dutch oven over medium high with a thin layer of oil or pork fat.
Sear pork in batches without crowding about 2 to 3 minutes per side until browned.
Remove and set aside. Leave fond in the pot.
4 Blend the sauce
In a blender combine roasted vegetables Hatch green chiles raw garlic cilantro 1 cup chicken broth and chicken bouillon.
Blend until smooth adding a little more broth if needed.
5 Fry the sauce
Pour blended sauce into the Dutch oven with the fond.
Cook over medium heat about 5 minutes stirring until slightly thickened and deeper in color.
6 Braise
Return pork and any juices to the pot. Stir to coat.
Bring to a gentle simmer.
Cover and place in oven at 275F for about 1 hour until pork is fork tender.
7 Finish and adjust
If sauce is too loose or oily simmer uncovered 10 to 15 minutes to tighten and emulsify. Stir occasionally.
8 Final seasoning
Turn off heat. Add juice of 1/2 lime.
Taste and adjust salt as needed.
Let rest 5 to 10 minutes before serving.
Notes
Sauce should coat the pork not be watery.
If too thick add small amounts of broth.
If too oily stir more during final simmer or skim a little fat.
Using some rendered pork fat for searing adds extra flavor.
Pork Chile Verde Roasted Braised Method about 3 lbs pork
Ingredients
3 lbs pork shoulder Boston butt trimmed and cut into 1.5 to 2 inch chunks
Salt and black pepper
1 tsp cumin
1/2 tsp Mexican oregano
Optional small pinch MSG Accent
1.5 to 2 lbs tomatillos husked and rinsed
4 poblano peppers halved and seeded
2 jalapeños halved
1 serrano pepper halved
1 to 2 cups roasted Hatch green chiles peeled seeded if desired
1 large white or yellow onion halved or quartered
4 to 6 cloves garlic used fresh not roasted
1 to 1.5 cups chicken broth
1 tbsp chicken bouillon
1/2 to 1 bunch cilantro
Juice of 1/2 lime to finish
Oil or rendered pork fat for searing
Instructions
1 Prep and season pork
Trim excess fat and cut pork into chunks. Season with salt pepper cumin oregano and optional MSG. Let sit while prepping everything else or refrigerate briefly if needed.
2 Roast vegetables
Preheat oven to 425F.
Spread tomatillos poblanos jalapeños serrano and onion on sheet trays. Lightly coat with oil and salt.
Roast 15 to 20 minutes flipping once until softened and lightly charred.
Optional broil 2 to 3 minutes at the end for extra char.
Let cool slightly.
3 Sear the pork
Heat a Dutch oven over medium high with a thin layer of oil or pork fat.
Sear pork in batches without crowding about 2 to 3 minutes per side until browned.
Remove and set aside. Leave fond in the pot.
4 Blend the sauce
In a blender combine roasted vegetables Hatch green chiles raw garlic cilantro 1 cup chicken broth and chicken bouillon.
Blend until smooth adding a little more broth if needed.
5 Fry the sauce
Pour blended sauce into the Dutch oven with the fond.
Cook over medium heat about 5 minutes stirring until slightly thickened and deeper in color.
6 Braise
Return pork and any juices to the pot. Stir to coat.
Bring to a gentle simmer.
Cover and place in oven at 275F for about 1 hour until pork is fork tender.
7 Finish and adjust
If sauce is too loose or oily simmer uncovered 10 to 15 minutes to tighten and emulsify. Stir occasionally.
8 Final seasoning
Turn off heat. Add juice of 1/2 lime.
Taste and adjust salt as needed.
Let rest 5 to 10 minutes before serving.
Notes
Sauce should coat the pork not be watery.
If too thick add small amounts of broth.
If too oily stir more during final simmer or skim a little fat.
Using some rendered pork fat for searing adds extra flavor.