Pork Chile Verde
Tender pork slow-simmered in a rich tomatillo and roasted pepper sauce — the kind of dish that fills the whole house with an incredible smell.
Ingredients
- 3–4 lbspork sirloin (cubed into ½-inch chunks)
- 3 Tbsolive or avocado oil
- 2 lbstomatillos
- 1–2tomatoes (vine-ripened or Roma)
- 4Anaheim peppers (flat, straight, and firm)
- 2–4jalapeño or serrano peppers
- 1 bunchfresh cilantro (the stronger the smell, the better)
- ½yellow onion (roughly chopped)
- ½white onion (diced)
- 8–10 clovesgarlic
- 2 tspcumin
- salt (to taste, be generous)
- fresh ground pepper (to taste, be generous)
- 8large flour tortillas
- 2 cupsshredded cheese (queso quesadilla or colby jack)
Instructions
- 1
Season cubed pork generously with salt, pepper, and cumin. Stir until evenly coated.
- 2
Husk and rinse tomatillos. Grill tomatillos, 4 garlic cloves, all peppers, and yellow onion until tomatillos are soft, Anaheim peppers are blackened, and garlic is roasted. Remove from grill as done and steam in a sealed glass bowl for 20 minutes.
- 3
Remove skins, seeds, and stems from Anaheim peppers. Blend with tomatillos, roasted garlic, remaining peppers, yellow onion, cilantro, and tomatoes until smooth.
- 4
Brown pork in batches in a large pot with oil. Remove and set aside. Add remaining oil and cook diced white onion until translucent.
- 5
Return pork to the pot, add the chile verde sauce, and bring to a boil. Cover, reduce heat, and simmer 3 hours until pork is very tender.
- 6
Spoon pork into tortillas. Top with cheese and warm sauce. Serve with refried beans, sour cream, and guacamole.