Pork Chile Verde
Ingredients
- 2 pounds tenderloin or any other lean pork (cut into small cubes)
- 2 garlic cloves
- ¼ medium onion (yellow or white)
- 1 dry bay leaf
- 1 teaspoon kosher or sea salt
- ½ teaspoon black pepper
- 9 large raw tomatillos
- 1 large jalapeño (remove the stem and seeds)
- 1 serrano pepper (remove the stem and seeds)
- 2 garlic cloves
- ¼ medium onion (yellow or white)
- ½ cup packed fresh cilantro
- 1 teaspoon chicken bullion
- ½ teaspoon white sugar
- 1 ½ cups pork stock (reserved from the cooking pork)
- kosher or sea salt to taste
Steps
- 1
In a large pot, add the pork and enough water to cover it. Add the onion, garlic, bay leaf, salt and pepper. Cover and cook over medium-high heat.Tip: As the pork begins to boil, skim off the white foam that rises to the top using a spoon.
- 2
Lower the heat to medium and cook for about 1 hour. Reserve 1.5 cups of the cooking water (pork stock) for later. Remove the bay leaf and discard.
- 3
When most of the pork liquid has evaporated, uncover, raise to medium-high heat and brown the meat a little bit.
- 4
While the pork cooks, make the salsa. In a large skillet lined with foil, roast the tomatillos, onion, peppers, and garlic. Turn them occasionally until all sides are charred and softened. Set aside until cooled.
- 5
Add the roasted veggies to a blender, the cilantro, 1 teaspoon chicken bullion, ½ teaspoon sugar and 1 cup pork stock. Puree until you can't see any vegetable chunks.
- 6
Add the salsa verde to the browned pork.Tip: Use the remaining ½ cup of stock to rinse out the blender, pour it in, swirl it around to catch any leftover salsa, then add it to the pot.
- 7
Mix to integrate the pork with the salsa, cover with a lid and cook over medium-high heat. When the meat starts to boil, lower the heat to medium-low. Taste for salt and add more if needed.
- 8
Cover and continue to cook over medium-low heat to let all of the flavors integrate. About 20 minutes.
- 9
Serve while warm with a side of rice, fried beans and warm tortillas.