How To Make Chile Verde - A Delicious Pork Stew With Roasted Tomatillos, Garlic, Tomato

Try my slow cooked chile verde recipe for a fork tender pork stew.
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This is a delicious stew you can use to make Mexican enchiladas, burritos, tacos or enjoy as a stew.

I like to include cut up Yukon gold potatoes if I'm just serving this as a stew. You can leave them out if you like.

Tips:

1. Sear the pork after you cut it up. This brings a lot of great flavor to your chili verde.

2. Roast the tomatios, garlic and tomatoes in the oven until you get some charring (black spots) on them. This equals more great flavor.

3. Use a food processor and not a blender to chop tomatillos, garlic and tomatoes up. Keeps things chunky which is nice.

Ingredients:

3 1/2 to 4 1/2 lb boneless pork shoulder/butt, trimmed of excess fat and cubed (1 inch)
5 cups chicken broth
1/2 lb. tomatillos, outer skin peeled and rinsed
1 large yellow onion, diced
4 oz. can of green chiles, diced
1 poblano pepper, roasted/blackened over direct heat, then peeled
1 large tomato, cut into wedges
3 cloves garlic, minced
7 cloves garlic, whole
2 tsp. ground cumin
pinch of all spice
2 tsp. salt
pepper to taste
2 or 3 Tbs. olive oil

Directions:

Preheat oven to 450 degrees F.
Peel tomatillos of the outer skin and rinse to remove sticky residue. Slice the tomatillos in half and place in a bowl.

Cut tomatoes in half and then into wedges. Keep the wedges fairly large. You should end up with about 10 wedges total. Add the 7 cloves of garlic to the bowl and drizzle enough olive oil to coat.

Place these vegetables onto a baking sheet and spread them out. Roast for 15 minutes. Then turn your oven to broil and broil for 5 or 6 minutes until charred. Have you baking dish about 6 inches from the broiling element. Set aside to cool.

Roast the poblano over a gas stove. Lay it directly on the flame and listen to it snap, crackle, and pop. Rotate as the chile blackens. You want the whole chile to be black. Place it into a bowl and cover with plastic wrap for about 10 minutes.

While waiting the the poblano, cut up your pork into 1 inch size chunks. Remove excess fat from the meat.

Heat a frying pan over medium high heat and add a tablespoon or more of olive oil. Once hot, add some of the pork to sear it. You aren't trying to cook it through but just sear the outside for some great flavor. Do this in batches. Place the seared pork in a nice big stock pot.

Once all the pork is seared, add another tablespoon of oil to the pan and add the onion. Saute for about 10 minutes stirring frequently. Then add the minced garlic and saute for an additional minute or two.

Peel the poblano with your finger to remove most of the blackened skin. Don't rinse the pepper under water or you will rinse all the good flavor away. Then slice off the stem end, remove the seeds and cut into large pieces.

Grab your food processor and add the cooled tomatillos, garlic, and tomato mixture, and the poblano and pulse.

Add all the ingredients to the stock pot with the pork. You are adding the onion garlic mixture, the tomatillo mixture, the green chiles, the broth, cumin, salt, and allspice.

Stir and bring to a boil. Cover and reduce heat to low for about 2 1/2 hours. If you want to add the potatoes, add them the last 1/2 hour or so of cooking.

This is a gluten free recipe.

I hope you enjoy this video! Please give it a thumbs up if you do! And share it too! Thanks so much.

More Mexican recipes: http://www.youtube.com/playlist?list=PL553F14121DBB9587

Thanks for watching!
Rockin Robin
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Music by Kevin MacLead http://incompetech.com/.
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