Pork Chile Verde
Tender pork slow-simmered in a rich tomatillo and roasted pepper sauce — the kind of dish that fills the whole house with an incredible smell.
Ingredients
- 3–4lbspork sirloin (cubed into ½-inch chunks)
- 3Tbsolive or avocado oil
- 2lbstomatillos
- 1–2tomatoes (vine-ripened or Roma)
- 4Anaheim peppers (flat, straight, and firm)
- 2–4jalapeño or serrano peppers
- 1bunchfresh cilantro (the stronger the smell, the better)
- ½yellow onion (roughly chopped)
- ½white onion (diced)
- 8–10clovegarlic
- 2tspcumin
- salt (to taste, be generous)
- fresh ground pepper (to taste, be generous)
- 8large flour tortillas
- 2cupsshredded cheese (queso quesadilla or colby jack)
Instructions
Season cubed pork generously with salt, pepper, and cumin. Stir until evenly coated.
Husk and rinse tomatillos. Grill tomatillos, 4 garlic cloves, all peppers, and yellow onion until tomatillos are soft, Anaheim peppers are blackened, and garlic is roasted. Remove from grill as done and steam in a sealed glass bowl for 20 minutes.
Remove skins, seeds, and stems from Anaheim peppers. Blend with tomatillos, roasted garlic, remaining peppers, yellow onion, cilantro, tomatoes and salt until smooth.
Brown pork in batches in a large pot with oil. Remove and set aside. Add remaining oil and cook diced white onion until translucent.
Return the pork to the pot, add the chile verde sauce, and bring to a boil. Cut the remaining garlic cloves in half (or into quarters) and stir into the sauce. Cover, reduce heat, and simmer for 3 hours (stirring occasionally) until pork is very tender.
Spoon pork into tortillas. Roll into burritos and place in a 375 degree oven for 15 minutes or so to crisp the tortillas. Remove from the oven and top with cheese and warm sauce. Serve with refried beans, sour cream, and guacamole.