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- 1
Season and Sear the Pork
Trim the pork shoulder of excess fat and cut into 1-inch pieces. Season all sides generously with salt and pepper. Heat a large, heavy-bottomed pot or cast iron pan over high heat, add the oil, and sear the pork in batches until browned on all sides. Don't crowd the pan — you want a real sear, not a steam. Remove the pork and set aside.
- 2
Build the Base
In the same pot, add a splash more oil if needed. Add the chopped onion and cook until softened and starting to brown, about 5 minutes. Add the minced garlic and cook 30 seconds. Stir in the cumin and oregano, then return the pork to the pot. Pour in the chicken broth.
- 3
Low and Slow
Reduce heat to medium-low, cover, and simmer for 2 to 4 hours — the longer, the better. You want the pork so tender it basically falls apart when you look at it. While it simmers, make your salsa verde.
- 4
Broil the Salsa Verde
Set your oven rack near the top and turn the broiler to high. Halve the poblanos, jalapeños, and tomatillos. Remove the stems and seeds from the peppers (leave seeds for more heat). Place everything cut side down on a baking sheet and broil 7 to 10 minutes until charred and blistered. Immediately seal the peppers in a plastic bag and let steam for 5 minutes — the skins will slip right off.
- 5
Blend the Sauce
Peel the charred skin off the peppers. Add the poblanos, jalapeños, tomatillos, and cilantro to a blender. Puree until smooth with just a little texture. Taste it — it should be bright, smoky, and a little spicy.
- 6
Bring It All Together
Pour the salsa verde into the pot with the pork. Stir to combine and cook everything together over medium-low heat for another 30 to 45 minutes. The sauce will thicken slightly and soak into every piece of pork. Taste and adjust salt. Serve with warm flour tortillas, Mexican rice, and refried beans.
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Real-Deal Pork Chile Verde
Created by: TacoEveryDay
Ingredients
- 3 lb pork shoulder
- salt and pepper
- 2 tbsp vegetable oil
- 1 yellow onion
- 3 garlic cloves
- 1/2 tbsp ground cumin
- 1/2 tbsp dried oregano
- 2 cup low-sodium chicken broth
- 4 poblano chiles
- 2 jalapeño peppers
- 1 1/2 lb tomatillos
- 1/2 cup fresh cilantro
Instructions
- Season and Sear the PorkTrim the pork shoulder of excess fat and cut into 1-inch pieces. Season all sides generously with salt and pepper. Heat a large, heavy-bottomed pot or cast iron pan over high heat, add the oil, and sear the pork in batches until browned on all sides. Don't crowd the pan — you want a real sear, not a steam. Remove the pork and set aside.
- Build the BaseIn the same pot, add a splash more oil if needed. Add the chopped onion and cook until softened and starting to brown, about 5 minutes. Add the minced garlic and cook 30 seconds. Stir in the cumin and oregano, then return the pork to the pot. Pour in the chicken broth.
- Low and SlowReduce heat to medium-low, cover, and simmer for 2 to 4 hours — the longer, the better. You want the pork so tender it basically falls apart when you look at it. While it simmers, make your salsa verde.
- Broil the Salsa VerdeSet your oven rack near the top and turn the broiler to high. Halve the poblanos, jalapeños, and tomatillos. Remove the stems and seeds from the peppers (leave seeds for more heat). Place everything cut side down on a baking sheet and broil 7 to 10 minutes until charred and blistered. Immediately seal the peppers in a plastic bag and let steam for 5 minutes — the skins will slip right off.
- Blend the SaucePeel the charred skin off the peppers. Add the poblanos, jalapeños, tomatillos, and cilantro to a blender. Puree until smooth with just a little texture. Taste it — it should be bright, smoky, and a little spicy.
- Bring It All TogetherPour the salsa verde into the pot with the pork. Stir to combine and cook everything together over medium-low heat for another 30 to 45 minutes. The sauce will thicken slightly and soak into every piece of pork. Taste and adjust salt. Serve with warm flour tortillas, Mexican rice, and refried beans.