Chile Verde Recipe

Season and Rest

Pat pork cubes dry with paper towels. In a large bowl combine pork, kosher salt, black pepper, ground cumin, minced garlic and 1 tablespoon olive oil. Toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow flavors to penetrate.

Char and Roast Peppers and Tomatillos

Preheat a gas burner, broiler, or cast-iron skillet. Place poblano peppers, Anaheim/Hatch chiles, and tomatillos directly over high heat or under the broiler. Turn occasionally until skins are blackened and blistered on all sides, about 8–12 minutes for peppers and 6–10 minutes for tomatillos. Remove to a bowl and cover with plastic wrap or a lid for 10 minutes to steam (this loosens skins).

Peel and Seed

When cool enough to handle, peel the skin from the poblano and Anaheim chiles, slit them open and remove seeds and membranes for milder heat (reserve a few seeds if you prefer spicier). Remove stems from tomatillos and roughly chop. Roughly chop the roasted peppers.

Sauté Aromatics (optional)

In a medium skillet heat 1 tablespoon olive oil over medium heat. Add quartered onion and 4 cloves garlic; sauté until softened and lightly browned, about 5–7 minutes. This step mellows raw onion and garlic flavor—if you prefer a fresher bright sauce, you can use raw onion and garlic in the blender instead.

Blend the Sauce

In a blender or food processor combine the peeled roasted peppers, chopped tomatillos, sautéed (or raw) onion and garlic, cilantro, dried oregano, 1/2 teaspoon ground cumin, lime juice, and 1 cup of the broth. Blend until smooth. If the mixture is too thick, add remaining broth a little at a time to reach a pourable but slightly thick consistency. Taste and add 1/2 teaspoon sugar and 1 teaspoon salt (adjust to taste).

Brown the Pork

In a large heavy-bottomed Dutch oven or deep skillet heat 2 tablespoons vegetable oil over medium-high heat. (If you dredged the pork lightly in the 2 tablespoons flour, shake off excess—this helps create a better crust and slightly thickens the sauce.) Working in batches, add pork cubes in a single layer and brown on all sides, about 6–8 minutes per batch. Remove browned pork to a plate and repeat until all pork is browned. Do not crowd the pan to ensure good caramelization.

Deglaze and Combine

Reduce heat to medium. If there are browned bits in the pot, pour in 1/4 cup broth and scrape the bottom with a wooden spoon to deglaze. Return all browned pork to the pot. Pour the blended green chile sauce over the pork. Add the bay leaf and remaining broth if needed to nearly cover the meat (about 1/2 to 1 cup more). Stir gently to combine.

Simmer Until Tender

Bring the mixture to a gentle simmer, then reduce heat to low, cover partially, and cook until pork is fork-tender, about 1.25 to 1.5 hours. Alternatively, transfer to a 300°F (150°C) oven and braise covered for 1.5 to 2 hours. Check every 30 minutes and stir; if the sauce reduces too much, add up to 1/2 cup additional broth or water.

Adjust Seasoning and Finish

When pork is tender, taste the sauce and adjust salt, lime juice or sugar as needed. Remove the bay leaf. If you prefer a thicker sauce, simmer uncovered over medium heat for 5–10 minutes to reduce. Stir in chopped extra cilantro just before serving for freshness.

Serve

Serve chile verde hot with warm corn tortillas or over steamed rice. Offer lime wedges on the side and garnish with additional cilantro. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.