Chile Verde

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

Also written for Instant Pot (4 to wash), Slow Cooker (5 to wash).

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

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

The clock

Start to finish
at least 2 hr 12 min2 of 5 steps give no time
Needs you
about 22 min
If you get it wrong
Narrow — a burnt chile cannot be peeled and cannot be blended out, and the broiler gets it there in under a minute
What you'll wash
Four things — the Dutch oven, a tray to char the chiles on, a bowl to steam the skins loose in, the blender jug
Does it keep
4 days — the tomatillo sharpness settles down, which is the whole argument for making it a day early

  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

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, One Pot
>> 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
>> slack: narrow — a burnt chile cannot be peeled and cannot be blended out, and the broiler gets it there in under a minute
>> washing-up: the Dutch oven, a tray to char the chiles on, a bowl to steam the skins loose in, the blender jug
>> keeps: 4 days — the tomatillo sharpness settles down, which is the whole argument for making it a day early

>> step: char under the broiler 12 min, peel
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.

>> step: blend with the cilantro
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.

>> step: brown in batches 10 min
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.

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

>> step: simmer 2 hr, finish with lime
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}.