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Pork Chile Verde

Recipe adapted from M.S. Milliken & S. Feniger via Foodnetwork.com
Prep Time40 minutes
Cook Time2 hours

Ingredients

For the Chile Verde

  • 2 medium green bell peppers
  • 2 poblano chiles
  • 3 jalapenos
  • 7-8 tomatillos, husks removed
  • 1 hatch chili
  • 3-4 garlic cloves, minced
  • ¼ cup olive oil

For the Pork

  • 2 lbs pork shoulder (butt roast)
  • 1½ tbsp sea salt
  • 3 tbsp olive oil
  • 7-8 garlic cloves, crushed
  • ½ cup white wine
  • 2 cups water
  • 2 small yellow or white onions finely chopped
  • 2 cups cilantro leaves
  • 1 tsp ground coriander
  • 2 tsp ground cumin or whole cumin seeds
  • 2 tsp dried oregano

Garnish

  • 1-2 tbsp cilantro leaves (optional)

Instructions

  • On a barbecue grill, place aluminum foil and heat grill to 300°. Once the grill reaches the desired temperature, place bell peppers, poblano and hatch chilis, jalapenos and tomatillos on the aluminum foil and drizzle olive oil on the vegetables. Turn over the peppers and tomatillos every 5-6 minutes. When peppers and tomatillos become soft and skin is charred, take it off the grill and set it aside to cool.
  • Cut pork shoulder in approximately 2- 3 inches, trim excess fat. Season with salt, lightly rubbing salt into the meat.
  • Place Dutch oven over medium high heat and add olive oil. Once olive oil starts sizzling, place pork pieces flat in the pot and place crushed garlic on top of the pork to prevent garlic from burning. Sear each side of pork until brown. Add white wine and scrape the bottom of Dutch oven with wooden spoon or wooden spatula.
  • Turn heat to low and add chopped onions and cilantro leaves on top of seared pork. Do not disturb, and place cover for 2-3 minutes or until onions are soft. Add coriander, oregano, cumin and combine with onions and pork. Let the pork mixture simmer.
  • While pork is simmering, remove stems, skin and seeds from peppers. Rough chop vegetables and add to blender along with minced garlic. Puree until smooth.
  • Pour pureed sauce into Dutch oven, add water and let it simmer for an hour to hour and a half. Stir occasionally and add additional water if the sauce becomes too thick. Serve with fresh lime, fresh cilantro leaves and warm corn tortillas.