Pork Chili Verde
Ingredients
- 800 gPork shoulder blade (cut into large cubes)
- 1 pcYellow onion (finely chopped)
- 3 pcGarlic (pressed)
- 1 tbspCumin ground
- 1 tbspOregano
- 2 pcHot chili pepper (seeded and chopped)
- 2 tbspSunflower oil
- 500 mlMineral water
- 1 pcFresh cilantro (chopped bunch)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 gTomatillos (husked, rinsed and blended)
- 2 pcPoblano Pepper (seeded and blended with the tomatillos)
- 500 mlChicken broth
Method
Tender chunks of pork that pull apart with a fork, simmered in a vibrant, tangy green sauce. The chili heat is balanced by fresh cilantro notes.
- 1
Cut the pork into 3cm cubes. Heat the oil in a cast iron pot. Brown the meat on all sides until a brown and crispy crust forms. Work in batches to avoid boiling the meat in its own juices.
- 2
Remove the meat. In the same fat, add the chopped onion and minced garlic. Scrape the bits from the bottom of the pot. Add the cumin and oregano. When the onion becomes translucent and the spices are fragrant, return the meat to the pot.
- 3
Add the blended tomatillos and poblano peppers along with the chicken broth. Bring to a boil then lower the heat. Cover and simmer on low heat. The sauce should gently simmer until the meat is tender and falls apart easily.
- 4
Remove the lid. Increase the heat to reduce the sauce until it coats the back of a spoon. Stir in the chopped fresh cilantro at the last moment to keep its bright color.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pot when searing the meat, or it will steam instead of browning.
- If using fresh tomatillos, remove the papery husk and rinse off the sticky residue before blending.
How long does this dish keep?
Store in the refrigerator for up to 3 days. This dish tastes even better reheated as the flavors infuse the meat.
