CHILE VERDE RECIPE RECIPES

Steps:

• Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
• Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
• Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

Steps:

• Pull off the husks of the tomatillos and give them a good rinse.   I usually de-stem them but this is optional.  Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F.  I usually flip the poblanos over after 15-20 minutes, and if the tomatillos are disintegrating you can take them out of the oven at this point.  The poblanos will need about 30 minutes total to fully roast. 
• Once the poblanos and tomatillos are in the oven I usually start working on the meat, but here are the remaining green sauce instructions that you can do while the meat is browning:
• Add the remaining green sauce ingredients to a blender:  2 peeled onions, 3 de-stemmed jalapenos, 4 peeled garlic cloves, and 1/2 bunch of rinsed cilantro.  I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together.
• Once the poblanos have fully roasted, remove them from the oven and let them cool down for a few minutes.  Pull off and discard as much of the skin as you can.  De-stem and de-seed them.  I find it easiest to cut off the tops and then make a slit lengthwise.  Open up the pepper and use the knife to scrape out the veins and seeds. 
• Add the poblanos and tomatillos to the blender and combine well with the other ingredients.  You might have to blend half first to get all of it to fit into a single blender. 
• Cut the pork shoulder into 1.5-2" chunks.  I usually cut off any thick pieces of fat but I do try to leave some fat on each of the chunks.  Season well with salt and pepper.  Add a thin layer of oil to a Dutch oven or saucepot over medium-high heat.  Once the oil is hot add the pork and try to create a single layer so that it browns evenly.  You can do it in batches if you have to.  Cook until well browned on both sides, approximately 3-4 minutes per side.   Once browned, you can drain any fat if you want but I usually leave most of it in. 
• Add 1 cup of chicken stock to the pot along with 1/2 teaspoon salt, freshly cracked black pepper, 1 tablespoon Mexican oregano, and 1/4 teaspoon cumin (optional).  It will simmer quickly and this gives you a chance to scrape up any bits of fond that are stuck to the pan.
• Add the blended green sauce to the browned pork along with a final cup of stock.  I usually add the final cup of stock to the blender and swish it around to get all the leftover green bits.  
• Bring the Chile Verde to boil and then reduce heat to a simmer, which was medium-low on my stove.  Cover and simmer for 2-3 hours.   
• I usually test the pork after 2 hours.  If it's tender and pulls apart easily then it's ready to serve.  If it's tough then give it some more time on the stove.  This batch simmered for about 2 1/2 hours.  
• Take a final taste for seasoning.  I added generous pinches of salt and Mexican oregano at this point, but keep in mind this will depend on which stock you're using. 
• Serve over rice and optionally garnish with freshly chopped cilantro and a squeeze of lime.   Be sure to serve plenty of the sauce in each bowl as that's the key to Chile Verde.  Buen Provecho!
• Store leftovers in an airtight container in the fridge.