Pork Chile Verde (Slow-Simmered Green Chili with Pork)

Why you’ll love it

• Fork-tender pork in a bright, tangy and gently spicy roasted green sauce.
• Mostly hands-off: a quick broil, a quick sear, then the pot does the work.
• Feeds a crowd and freezes well, and it tastes even better the next day.

Quick facts

Ingredients

For the roasted green chile sauce

• 1 1/2 lb (680 g) tomatillos, husked and rinsed
• 2 poblano peppers
• 2 Anaheim or Hatch green chiles
• 1 to 2 jalapeños, to taste
• 1 large white onion, peeled and cut into quarters
• 6 garlic cloves, unpeeled
• 1 cup lightly packed fresh cilantro (leaves and tender stems)
• 2 tsp ground cumin
• 1 tsp dried oregano, preferably Mexican

For the pork

• 3 1/2 lb (1.6 kg) boneless pork shoulder (pork butt), trimmed and cut into 1 1/2-inch (4 cm) cubes
• 2 tsp kosher salt, divided
• 1/2 tsp ground black pepper
• 2 tbsp vegetable oil
• 2 cups (480 ml) low-sodium chicken broth, divided
• 1 tbsp fresh lime juice

For serving

• Warm flour or corn tortillas, or Mexican rice
• Sour cream, chopped cilantro, sliced radishes and lime wedges

Step-by-step method

1. Broil the vegetables. Position an oven rack 5 to 6 inches (13 to 15 cm) from the broiler and heat the broiler to high. Line a rimmed sheet pan with foil and spread out the tomatillos, poblanos, Anaheim chiles, jalapeños, onion and garlic. Broil 5 to 7 minutes, until blistered and blackened in spots, then flip everything with tongs and broil 4 to 6 minutes more, until the tomatillos are soft and juicy. Watch closely so nothing burns.

2. Steam and peel the peppers. Transfer the poblanos, Anaheims and jalapeños to a bowl, cover with a plate and let them steam 10 minutes. Rub off the loose skins, then remove the stems and seeds (keep some jalapeño seeds if you like more heat). Squeeze the garlic out of its skins.

3. Season and brown the pork. Pat the pork very dry and season with 1 1/2 tsp of the salt and the pepper. Heat the oil in a large Dutch oven over medium-high heat. Brown the pork in 3 batches, 4 to 5 minutes per batch, turning once, until deeply browned on at least two sides. Transfer each batch to a plate.

4. Blend the sauce. In a blender or food processor, combine the tomatillos with all their juices, the peeled peppers, onion, garlic, cilantro, cumin, oregano, 1 cup (240 ml) of the broth and the remaining 1/2 tsp salt. Pulse until mostly smooth with a little texture.

5. Simmer. Pour off all but about 1 tbsp of fat from the Dutch oven. Add the remaining 1 cup (240 ml) broth and scrape up the browned bits from the bottom. Stir in the green sauce and the pork with any juices from the plate. Bring to a simmer, then cover with the lid slightly ajar, reduce the heat to low and simmer gently 2 to 2 1/2 hours, stirring every 30 minutes, until the pork is fork-tender.

6. Thicken and finish. Uncover for the last 15 to 20 minutes so the sauce reduces to a thick stew consistency. Skim off any fat from the surface, stir in the lime juice, then taste and add more salt if needed.

7. Serve. Ladle into bowls and top with sour cream, cilantro and radishes. Serve with warm tortillas or rice and lime wedges on the side.

How to know it is done

The chile verde is ready when a cube of pork breaks apart easily with a fork (it will be around 195°F / 90°C inside) and the sauce has thickened enough to coat the back of a spoon. If the pork is still firm, cover and keep simmering in 15-minute intervals; if the sauce is too thick before the meat is tender, add a splash of broth.

Tips for the best result

• Use pork shoulder, not loin. Its marbling melts during the long simmer and keeps the meat juicy; lean cuts turn dry and stringy.
• Do not crowd the pot when browning. Crowded pork steams instead of browning, and you lose a lot of flavor.
• Taste a sliver of each jalapeño before adding it, since heat varies a lot. You can always stir in more chopped jalapeño at the end.
• If the sauce tastes too tart (tomatillos vary), add a pinch of sugar at the end to balance it.

Variations and substitutions

• Slow cooker: brown the pork, then add it to the slow cooker with the sauce and only 1/2 cup (120 ml) broth. Cook on low 8 hours or high 4 to 5 hours.
• Pressure cooker: brown the pork using the sauté setting, add the sauce and 1/2 cup (120 ml) broth, and cook on high pressure 35 minutes with a 15-minute natural release. Simmer uncovered a few minutes to thicken.
• With potatoes: add 1 lb (450 g) Yukon Gold potatoes, cut into 1-inch (2.5 cm) cubes, for the last 45 minutes of simmering.
• Chicken chile verde: use 2 1/2 lb (1.1 kg) boneless, skinless chicken thighs and simmer just 40 minutes.
• Shortcut chiles: replace the Anaheim chiles with 2 cans (4 oz / 113 g each) roasted diced green chiles, added straight to the blender.
• Smothered burritos: roll the pork in large flour tortillas with rice and beans, top with extra sauce and cheese, and bake at 375°F (190°C) for 15 minutes.

Make ahead

Chile verde is an ideal make-ahead dish: cook it completely up to 3 days ahead, cool, cover and refrigerate. The flavors deepen overnight. Reheat over medium-low heat, covered, stirring occasionally and adding a splash of broth if it has thickened.

Storage and reheating

Keep leftovers in an airtight container in the refrigerator up to 4 days. Reheat on the stove over low heat with a splash of broth, or microwave individual portions in 1-minute bursts, stirring in between. To freeze, cool completely and freeze in portions up to 3 months; thaw overnight in the refrigerator before reheating.