For those of you who were a little skeptical about this dish and how simple and authentic it is, trust me. You won’t be disappointed. The recipe uses nothing but fresh ingredients and many of these ingredients are readily available in most grocery stores. The trick to this dish is.
- Keep it simple
- Use fresh ingredients
- Braise-low and slow
As long as you remember these three things. Your Chile Verde will turn out amazing every single time. You may be tempted to add oregano, or a bunch of cumin, or chili powder but don’t.
**A quick side note, the recipe below will yield a very runny sauce. That is intentional because I like to shred the pork and then using to fill tamales or to top sopes or tostadas. If you shred the pork you should be fine., because the sauce will soak most of the shredded meat. If you cube the meat or cut into large chunks you may want to cook the sauce down a bit further. Another suggestion is to reduce the amount of stock used to make the sauce by 1⁄2 cup.
Ingredients
- 3 lb pork loin roast
- 10 1⁄2 oz tomatillos (peeled and rinsed)
- 1⁄2 oz cilantro (only leave roughly half the length of the stem)
- 3 oz yellow onion
- 1 large jalapeño (seeds removed from one-half)
- 1- 1 1⁄2 cups chicken stock
- 1 tsp kosher salt
Instructions
Salsa Verde (Green Sauce)
- Halve the tomatillos as well as the jalapeño. Remove the seeds from one of the halves of the jalapeño (if you like food a little spicier omit this part) cut the stem off.
- Put tomatillos, onion, garlic, cilantro, jalapeño and chicken stock in a small sauce pot (except salt), simmer on medium-low heat for 10 minutes.
- Blend all of the ingredients for 30 seconds to 1 minute with only 1/2 of the chicken stock (too much liquid makes it hard to blend smooth) making sure the sauce is completely smooth. Once the sauce is blended smooth add the remaining chicken stock, then season with salt.
Pork Chile Verde
Place pork loin in a large pot or dutch oven. Pour the Salsa Verde (green sauce) into the pot. Braise the pork on the small burner on your stove on low heat for 2 1⁄2 hours. Break apart the pork using two forks (or shred at this point), leaving them in large chunks. Serve with a side of rice and tortillas and enjoy.
Check out the video below which shows you how to recreate the entire dish.
