Pork Chile Verde Recipe, Whats Cooking America (2024)

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Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

Author: What's Cooking America

• 3poundspork shoulderor pork loin, cut into chunks
• 8 to 10tomatillos,loose peel removed, skin washed and chopped into large chunks*
• 4 to 5Serrano chile peppers,discard stems but keep the seeds, cut into halves**
• 1medium-sizedred tomato
• 2 to 4wholegarliccloves (depending on your taste)
• 3garliccloves, chopped
• 1/4largewhite onion
• Coarse saltor sea salt
• Olive oil,as needed
• Whole head of spinachleaves (approximately 4 to 6 cups leaves), washed and leaves torn
• Chicken stockor broth
• Flour tortillas(either purchased or homemade)***

1. In a medium-size pot over medium-high heat, add the pork cubes with just enough water to cover the pork. Bring to a boil and cook until the pork is almost done. Remove from heat, drain off the water and discard; set the cooked pork aside.

2. In a separate pot, place the tomatillos, chile peppers, and red tomato. Fill the pot with just enough water to cover the vegetables. Bring to a boil over high heat. Let boil until the tomatillos start to turn a light yellow color and the skins roll off the tomatillos and tomato. Remove from heat and drain off the water and discard.Try not to lose all the seeds when draining off the water, as the seeds are part of the flavoring.

   

3. Add the tomatillo/pepper mixture, onion, and whole garlic cloves to the bowl of your blender; blend until pureed. Taste and add salt, if necessary. If you want a thinner consistency or need to reduce the spicy heat, some water can be blended in. You now have created your Verde Sauce.The Verde Sauce can be made 1 day ahead. Transfer to small bowl; cover and chill until ready to use.

4. If you want to make a larger batch of Verde Sauce, the ratio of tomatillos to peppers is 2 to 3 tomatillos to 1 chile pepper (depending on the size of the tomatillo).

   

5. In a large pan over medium-high heat, drizzle olive oil to coat the bottom of the pan. Once oil is heated, add chopped garlic cloves and pork. Cook until the pork chunks are browned on all sides. Pour in the prepared Verde Sauce and stir into the pork. Bring just to a boil and then turn the heat down to low. Cover with a lid and let simmer for approximately 20 to 30 minutes.Additional chicken broth may be added if the Verde Sauce cooks down too quickly.

6. Add the torn spinach leaves to the pork verde mixture right before you are ready to serve. Stir in the spinach and let cook down until the leaves starts to shrivel. Remove form heat.

7. Serve withFlour Tortillas, cooked beans, and rice (I like to serve the Pork Chile Verde withCilantro Lime Rice). For the beans, I used canned pinto beans and let some shredded cheese melt on top for visual effect.

8. Makes 6 servings.