Chile Verde Pork

Instructions:

1. Season the pork with salt and pepper. Heat oil in a pot and brown the pork until lightly golden.
2. Add the diced onion and garlic; sauté until fragrant.
3. Roast the tomatillos and jalapeños under the broiler or in a hot skillet until blistered.
4. Blend the roasted tomatillos, jalapeños, cilantro, cumin, oregano, and 1 cup of chicken broth until smooth.
5. Pour the blended green sauce over the pork. Add the chopped roasted green chiles.
6. Add the remaining broth, stir, and bring to a simmer.
7. Cover and cook for 1–1½ hours, or until the pork is tender and the sauce thickens.
8. Serve hot with warm tortillas, rice, and refried beans.

Variations

• Use pork ribs or country-style ribs for deeper flavor.
• Add potatoes during the last 25 minutes for a heartier stew.
• Make it spicier with serrano peppers or hot Hatch chiles.
• Add a roasted poblano to the blender for a silkier sauce.
• Stir in a spoonful of salsa verde for extra brightness.

Tips

• Brown the pork well—this step builds major flavor.
• Roast tomatillos until fully blistered for the best depth.
• Use masa slurry for a thicker, more authentic texture.
• Let the chile verde rest for 10 minutes before serving to help the sauce settle.
• This dish tastes even better the next day as flavors deepen and develop.