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Pork Chili Verde (Green Pork Chili) – Green and Sometimes Browned
Whether it was pork, chicken, or beef, he simply cut up the meat, threw it in a pot with the rest of the ingredients, and simmered everything until tender. By the way, he claimed that he had learned how to cook these recipes while traveling through Mexico. I remember sheepishly asking about this, and his response was something like, “Well, that's how they did it, and it tastes good to me.” He was right, it did.
In fact, it tasted great. It was then I realized that this whole cooking thing might be a little more complicated than I had imagined. So, which is really the best method? There’s no answer for that question, which is frustrating. Having said that, I do think browned meat is always going to add extra flavor, so I usually do it. The point is, everybody’s right.
They’re wonderful with everything from salads, to charcuterie, to cheeseburgers; but my real hope is that you enjoy them on a bowl of this delicious green pork chili. I really hope you give it a try soon. Enjoy!
Ingredients for 4 large portions:
2 tbsp vegetable oil (heat to almost smoking before browning meat)
2 pounds boneless pork shoulder (aka pork butt), cut into 2-inch cubes
1 yellow onion, diced
2 teaspoon oregano
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
2 to 3 teaspoon kosher salt, or to taste
about 10-12 tomatillos (about 4 cups once quartered)
3 jalapenos, seeded
1 poblano chili, seeded
6 cloves peeled garlic
1/2 cup packed cilantro leaves
2 1/2 cups chicken stock, or as needed
1 bay leaf
1 1/2 pound Yukon gold potatoes, quartered
freshly ground black pepper
freshly ground black pepper
sour cream and pickled red onions to garnish
- Simmer pork and sauce for an hour, add potatoes, and simmer until everything is tender.
