Pork Chile Verde Nutmeg Nanny from www.nutmegnanny.com
Description
This easy chile verde pork recipe is a classic Mexican dish with tender pork in a tangy, green sauce. The pork is simmered in a flavorful blend of tomatillos, green chilies, onion, garlic, and spices, resulting in a hearty and delicious meal that's perfect for any occasion.
Prep Time
Preparation time for this recipe is around 20-30 minutes, depending on how skilled you are in the kitchen.
Cook Time
Cooking time for this recipe is around 2-3 hours, depending on how tender you want your pork to be.
Ingredients
- 2 pounds pork shoulder, cut into 1-inch pieces - 1 pound tomatillos, husks removed and quartered - 2 cans (4 ounces each) diced green chilies - 1 large onion, chopped - 4 cloves garlic, minced - 1 tablespoon ground cumin - 1 tablespoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup chicken broth - 1/4 cup chopped fresh cilantro
Equipment
- Large Dutch oven or pot - Cutting board - Chef's knife - Measuring cups and spoons - Wooden spoon - Blender or immersion blender
Method
1. Heat a Dutch oven or pot over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. 2. Add the tomatillos, green chilies, onion, garlic, cumin, oregano, salt, and pepper to the pot. Stir to combine. 3. Pour in the chicken broth and stir again. 4. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 2-3 hours, stirring occasionally, until the pork is tender and falls apart easily. 5. Once the pork is cooked, use a blender or immersion blender to puree the sauce until smooth. 6. Return the pork to the pot and stir in the cilantro. Heat for another 5-10 minutes until heated through. 7. Serve hot with rice or tortillas.
Notes
- This recipe can be made ahead of time and reheated when ready to serve. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I use a different cut of pork for this recipe? A: Yes, you can use any cut of pork that you prefer. However, keep in mind that some cuts may take longer to cook. Q: Can I use fresh green chilies instead of canned? A: Yes, you can use fresh green chilies if you prefer. Just make sure to remove the seeds and chop them finely before using. Q: Can I freeze the leftovers? A: Yes, you can freeze the leftovers in an airtight container for up to 3 months.
Recipe Tips
- If you want a spicier sauce, add more green chilies or a diced jalapeno pepper. - For a thicker sauce, remove some of the sauce and puree it separately before adding it back to the pot. - This recipe can also be made in a slow cooker. Brown the pork first, then add all of the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours.
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