Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous hatch chiles are perfect), and the meat is pork. Tangy tomatillos balance the chiles and coat the slow-cooked pork. To up the regional cred, serve it "Christmas" style-with a combo of green and red chiles. Make it a meal: Serve with warm corn tortillas, avocado and spinach salad with honey-lime vinaigrette, and a dark beer like Negra Modelo (Mexico, $8 per six-pack). If you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesn't have. Look for it at Latin markets.
Provided by Jeanne Kelley
Categories Soup/Stew Pork Potato Super Bowl Dinner Winter Family Reunion Tomatillo Potluck Chile Pepper Bon Appétit One-Pot Meal Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
- Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.
- Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
- Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.
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NEXT_PRO_ BOY
[email protected]I'm not a big fan of pork, but I loved this dish. The salsa was amazing!
inoxent babu
[email protected]This dish is a bit spicy, but it's so good! I love the way the flavors come together.
Arianna Perez
[email protected]I love the combination of flavors in this dish. The pork is tender and the salsa is flavorful. I will definitely be making this dish again.
Chrishawn Lewis
[email protected]This recipe is a great way to use up leftover pork. It's also a great dish to make ahead of time.
Arzo Ibrahimi
[email protected]I've made this dish several times and it's always a winner. The pork is always tender and the salsa is always flavorful. I highly recommend this recipe.
Aun Alvi
[email protected]This pork chile verde is my go-to recipe for a quick and easy weeknight meal. It's always a hit with my family.
William Kyei
[email protected]I love this recipe! The pork is always so tender and the salsa is so flavorful. I highly recommend this dish.
Zacharia Stokes
[email protected]This was my first time making pork chile verde and it turned out great! The recipe was easy to follow and the dish was very flavorful.
Rafsan Sh
[email protected]The pork chile verde was delicious! The salsa was a perfect complement to the pork. I will definitely be making this dish again.
Caleb Intro?
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
RAID GAMER
[email protected]This pork chile verde was a hit with my family! The flavors were amazing and the pork was so tender. I will definitely be making this dish again.