Mexican
Chile Verde Pork Stew
★★★★½ (4.7)
Chunks of pork simmered until tender in a tangy roasted tomatillo and green chile sauce - a hearty, comforting stew that gets better the longer it sits.
- Broiling the tomatillos and peppers first adds a smoky char you cannot get from boiling
- Chunky pork stays tender after a long, gentle simmer
- Even better the next day once the flavors have had time to meld
- Pat the pork chunks dry with paper towels and season generously with 1 teaspoon salt. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat and sear the pork in batches, 3 minutes per side, until browned; do not crowd the pot. Remove and set aside.
- Preheat the broiler to high. Place the tomatillos, poblano peppers, jalapeno, and onion quarters on a baking sheet. Broil 4 inches from the heat for 8 to 10 minutes, turning once, until charred in spots and softened.
- Let the broiled vegetables cool for 5 minutes, then remove the stems from the poblanos and jalapeno (seeds can stay in for more heat, or be scraped out for a milder sauce).
- Transfer the broiled tomatillos, peppers, onion, garlic, and 1/2 cup chicken broth to a blender. Blend for 1 minute until mostly smooth with a little texture remaining.
- Heat the remaining 1 tablespoon oil in the same Dutch oven over medium heat and saute the chopped onion for 4 minutes until softened.
- Pour the blended green sauce into the pot, add the cumin, and simmer for 5 minutes, stirring occasionally.
- Return the seared pork to the pot along with the remaining 1/2 cup chicken broth. Stir well, bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally and adding a splash more broth if the stew looks dry.
- The stew is done when the pork is fork-tender and shreds easily but still holds some chunky shape; check by pressing a piece with the back of a spoon.
- Taste the sauce and add salt as needed; it should taste tangy and mildly spicy with a rounded, savory finish.
- Stir in the chopped cilantro just before serving. Serve hot in bowls with warm corn tortillas and lime wedges on the side.
Broil the tomatillos and chiles until they actually blister and blacken in spots; this step is what gives green chile stew its signature roasted flavor instead of tasting like a plain boiled sauce.
Keep the simmer low and lazy rather than a rolling boil for the full 1.5 hours - a gentle heat is what breaks down the pork shoulder's connective tissue into tender bites without drying out the meat.
Nutrition (per serving)
410Calories
34gProtein
24gFat
18gCarbs
4gFiber
610mgSodium
Nutrition information is estimated and provided for convenience only.
