Chile Verde

also called chile verde · puerco en salsa verde · green chile pork · chili verde · pork chile verde · chile verde de puerco

The table

1 1/2 lb(680 g; husked)tomatilloschar under the broiler 12 min, peelblend with the cilantropour oversimmer 2 hr, finish with lime
3poblano chiles
2Anaheim chiles
2jalapeños
1 large(quartered)white onion
6 cloves(unpeeled)garlic
1 cup(leaves and stems)cilantro
1 tspground cumin
1 tspdried Mexican oregano
2 cups(475 mL)chicken stock
3 lb(1.4 kg; cut in 1 1/2-in cubes)pork shoulderbrown in batches 10 min
1 Tbskosher salt
2 Tbslard
1 Tbsfresh lime juice
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

1char under the broiler 12 min, peel

2brown in batches 10 min

3blend with the cilantro

goes in with what step 1 made

5simmer 2 hr, finish with lime

goes in with what step 4 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hr 12 mintwo waits that overlap count once
Needs you
22 minof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 3 hr 30 min.

  1. char under the broiler 12 min, peel

    12 minneeds youfrom the start

  2. brown in batches 10 min

    10 minneeds youfrom the start

  3. blend with the cilantro

    not timed12 min in

  4. pour over

    not timed12 min in

  5. simmer 2 hr, finish with lime

    2 hrwalk away12 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need Dutch oven · broiler

Goes with

See how it is written
>> title: Chile Verde
>> category: Stews & Braises
>> tags: pork, tomatillo, chiles, mexican, braise, tacos
>> counters: Taquería
>> aka: chile verde, puerco en salsa verde, green chile pork, chili verde, pork chile verde, chile verde de puerco
>> pairs-with: corn-tortillas, mexican-red-rice
>> servings: 8
>> time: 3 hr 30 min
>> step.1: char under the broiler 12 min, peel
>> step.2: blend with the cilantro
>> step.3: brown in batches 10 min
>> step.4: pour over
>> step.5: simmer 2 hr, finish with lime

Char @tomatillos{1 1/2%lb}(680 g; husked), @poblano chiles{3}, @Anaheim chiles{2}, @jalapeños{2}, @white onion{1%large}(quartered), and @garlic{6%cloves}(unpeeled) under a #broiler{} for ~toast{12%min}, turning once, until the skins blacken and blister — then steam them covered and slip the skins off the poblanos.

Blend @&(~1)charred vegetables{} with @cilantro{1%cup}(leaves and stems), @ground cumin{1%tsp}, @dried Mexican oregano{1%tsp}, and @chicken stock{2%cup}(475 mL) to a loose green sauce.

Brown @pork shoulder{3%lb}(1.4 kg; cut in 1 1/2-in cubes) seasoned with @kosher salt{1%Tbs} in @lard{2%Tbs} in a #Dutch oven{} for ~sear{10%min}, in batches with room around every piece.

Pour @&(~2)tomatillo sauce{} over @&(~1)browned pork{}, scraping the fond up off the bottom as it goes in.

Simmer @&(~1)pot{} partly covered for ~simmer{2%hr}, until the pork gives to a spoon and the sauce has gone from bright to dull green, and finish it with @fresh lime juice{1%Tbs}.