Chile Verde Recipe

Trim and Slice

Pat the meat or chicken dry with paper towels. Trim excess fat from steak or pork. If using breast, slice in half horizontally if thick. Cut into 1/4- to 1/2-inch thick slices against the grain for steak and pork; for chicken, slice into 1/2-inch slices.

Season

Season both sides of the slices with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature 10 minutes while you make the sauce.

Sear

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tbs vegetable oil and heat until shimmering. Sear the slices in batches so they brown well: 1-2 minutes per side for thin steak, 2-3 minutes per side for pork, 3-5 minutes per side for chicken (internal temp 165°F/74°C). Remove seared slices to a plate and keep warm. You will finish cooking them in the sauce in a later step.

Roast and blister tomatillos and chiles: Preheat broiler or use a hot cast-iron skillet. Place tomatillos and serrano chiles on a sheet pan and broil or roast until softened and charred in spots, about 6-8 minutes, turning once. If using a poblano, roast separately until skin blisters on all sides, then place in a bowl covered with plastic to steam 10 minutes; peel and remove seeds.

Sauté aromatics: In a medium skillet over medium heat, warm 1 tbs vegetable oil. Add 1/2 cup quartered white onion and 3 garlic cloves and sauté until translucent and fragrant, about 2-3 minutes. Do not brown the garlic.

Blend sauce: Transfer roasted tomatillos, blistered serranos, peeled poblano, sautéed onion and garlic, 1/2 cup packed cilantro, 1 cup chicken stock, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tbsp lime juice, 1 tsp salt and 1/4 tsp black pepper to a blender. Blend until smooth. Taste and adjust salt or lime. If sauce is very thick, add up to 1/4 cup more stock or water to reach a pourable consistency.

Simmer and finish: Return blended sauce to the skillet and bring to a gentle simmer over medium-low heat. Cook 6-8 minutes to meld flavors. Adjust seasoning. If you prefer a thinner sauce, thin with a tablespoon or two of stock.

Rehydrate chiles: Place 2 guajillo chiles in a bowl and cover with hot water. Let sit 10-15 minutes until softened. Drain, remove seeds and stems.

Roast tomatoes and aromatics: On a sheet pan or skillet, roast 1 lb roma tomatoes and 1/2 cup quartered onion and 2 garlic cloves until softened and charred in spots, about 8-10 minutes.

Blend sauce: In a blender, combine softened guajillos, roasted tomatoes, onion and garlic, 3/4 cup stock, 1/2 tsp cumin, 1/2 tsp oregano and 1 tsp salt. Blend until smooth. Strain if you want a very smooth sauce.

Simmer and finish: Heat 1 tbs oil in a skillet over medium heat, pour in blended sauce and simmer 6-8 minutes until thickened slightly. Adjust salt to taste.

Return seared meat slices to the skillet with the simmering green sauce (or red ranchero if you chose that alternative). Submerge slices in sauce as much as possible. Bring to a gentle simmer, cover partially, and cook 6-10 minutes more: until pork is cooked through and tender, chicken reaches 165°F (74°C), or steak reaches desired doneness. Turn slices once so they absorb sauce evenly.

Finish and rest: Taste the sauce and adjust seasoning with salt, pepper or lime juice. Remove from heat and let rest 5 minutes so juices redistribute.

Warm rice and beans: Reheat cooked rice and beans in a saucepan over low heat, adding a splash of water if needed, until hot (3-5 minutes).

Warm tortillas: Wrap tortillas in foil and warm in a 300°F (150°C) oven for 8-10 minutes, or heat on a dry skillet 20-30 seconds per side until pliable.

Assemble and garnish: On each plate, place a scoop of rice and a spoonful of beans. Arrange slices of the sauced meat over or beside the rice. Spoon extra sauce over the meat. Garnish with chopped cilantro, diced onion (optional), and lime wedges. Serve with warm tortillas on the side so diners can make tacos.