This pork chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor, so I usually do it.
Ingredients
- vegetable oil: 2 Tbsp
- boneless pork shoulder: 2 pound (cut into 2-inch pieces)
- yellow onion: 1 piece (diced)
- kosher salt: 2 tsp (to taste, divided)
- oregano: 2 tsp (dried)
- ground cumin: 2 tsp
- ground coriander: 0.5 tsp
- cayenne pepper: 0.25 tsp
- tomatillos, removed from husks and rinsed: 10 piece (fresh)
- jalapeno Chili peppers: 3 piece (seeded)
- poblano Chili pepper: 1 piece (seeded)
- garlic: 6 clove (peeled)
- packed cilantro leaves: 0.5 cup
- ½ cups chicken stock: 2 piece (or as needed)
- bay leaf: 1 piece
- ½ pounds Yukon Gold potatoes, quartered: 1 piece
- black pepper: (to taste, freshly ground)
- sour cream: 0.25 cup
- pickled red onions: 0.5 cup (optional)
- fresh cilantro: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Heat oil in a pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix, turning pieces over to brown on the other side, 4 to 5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low.
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Cut tomatillos into quarters. Place into a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds.
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Stir sauce into pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour. Add potatoes, remaining 1/2 teaspoon kosher salt, and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45 minutes to 1 hour.
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Garnish individual servings with a dollop of sour cream, some pickled red onions, and cilantro.
