Recipe by Steve Dunham
This is my Chile Verde recipe, which I've developed over the years. I usually serve it with mexican rice, black beans, pico de gallo, and tortillas. (Update: I've corrected the name of the pepper I used, fleshed out the directions a bit, and added a few variations.)
Top Review by timtimtoo
Excellent! Restaurant quality. My tips: 1) Use pork shoulder -- about 2.75 pounds -- and trim the fat. Don't bother to skim fat during/after cooking. 2) Add sliced jalapenos -- I used 3 heaping tablespoons, made it pretty hot. Cutting down the amount would, of course, reduce the "heat." Wife said this is a "once-a-week" dish now. That is high praise from her.
- 2 lbs pork shoulder, cubed
- 2 cups chicken broth
- 1 large onion, diced
- 2 jalapeno peppers
- 1 cup tomatillo, diced
- 1 small tomatoes, diced
- 6 poblano chiles
- 4 tablespoons flour
- 2 garlic cloves
- 1⁄2 teaspoon ground cumin
- salt and pepper
Directions See How It's Made
- Roast chiles under a broiler, turning every 5 minutes or so, until blackened on all sides.
- Put the chiles into a paper bag or covered bowl and let them steam for a couple of minutes.
- Peel the skin off of the chiles, remove the seeds, and cut them into 1" square strips. Finely chop the Jalapeño.
- [Optional] Cut the tomatillos in half and dry roast them in a skillet until they start to pick up some dark spots (about 5 min).
- Coat Pork in flour, salt and pepper. Brown and set aside.
- Add onions and garlic to pan, cook until onions are golden brown.
- Add chiles, tomatillos, and tomatoes. Fry for about 10min.
- Add pork and chicken stock. Simmer for 1-2 hours (until tender/falling apart).
- Season to taste with salt and pepper.
- [Optional] For an extra layer of flavor and texture, add half an onion, cut into a large dice, 20 min before the end of cooking.
- [Variation] For a quicker prep time, brown the onion first, add the meat, scatter on some flour, salt, and pepper, and stir until it colors a bit, and then continue with the remaining instructions.