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Restaurants›Mitla Cafe›Chile Verde In A Tomatillo Sauce Recipe

Chile Verde In A Tomatillo Sauce Recipe

Name: Mitla Cafes CHILE VERDE In A Tomatillo Sauce Recipe
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder (boneless), cut into 1–1.5 inch cubes; 1.5 tbs kosher salt; 1 tsp black pepper, freshly ground; 0.5 tsp ground cumin; 6 each garlic cloves, minced; 2 tbS vegetable oil; 1.5 lbs tomatillos, husked and rinsed; 2 each jalapeño peppers, stemmed (seeds optional for heat control); 1 each serrano peppers, stemmed (optional, for extra heat); 1 each white onion, peeled and quartered; 4 each garlic cloves; 1 cup fresh cilantro, roughly chopped (stems included); 2 cups chicken or pork stock; 1 tbS lime juice (fresh); 1 tbS olive oil or neutral oil; 1 tsp dried oregano (preferably Mexican oregano); 0.5 tsp ground cumin; 1 tsp kosher salt (to taste); 1 each bay leaf; 0.5 cups water (if needed); 0.25 cup fresh cilantro leaves, chopped (for garnish); 0.5 cup diced white onion (for serving); 4 each lime wedges (for serving); 8 each corn tortillas or rice (for serving)

Inspired by Mitla Cafe

Time2h 20m

Serves6

Make Chile Verde In A Tomatillo Sauce Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork and Marinade

2 lbs pork shoulder (boneless), cut into 1–1.5 inch cubes

1 1/2 tbs kosher salt

1 tsp Black pepper, freshly ground

1/2 tsp Ground cumin

6 each Garlic cloves, minced

2 tbS Tuscany sunflower oil

Tomatillo-Tomatillo Chile Sauce

1 1/2 lbs tomatillos, husked and rinsed

2 each jalapeño peppers, stemmed (seeds optional for heat control)

1 each serrano peppers, stemmed (optional, for extra heat)

1 each white onion, peeled and quartered

4 each Garlic cloves

1 cup fresh cilantro, roughly chopped (stems included)

2 cups chicken or pork stock

1 tbS lime juice (fresh)

1 tbS olive oil or neutral oil

1 tsp dried oregano (preferably Mexican oregano)

1/2 tsp Ground cumin

1 tsp kosher salt (to taste)

Cooking & Garnish

1 each bay leaf

1/2 cups water (if needed)

1/4 cup fresh cilantro leaves, chopped (for garnish)

1/2 cup diced white onion (for serving)

4 each Lime wedges (for serving)

8 each corn tortillas or rice (for serving)

Method

Pork and Marinade

Season Pork

Pat pork cubes dry with paper towels. In a large bowl toss pork with 1 tbs kosher salt, 1 tsp black pepper, 1/2 tsp ground cumin, and 3 minced garlic cloves until evenly coated. Let sit 15–30 minutes at room temperature or refrigerate for up to 2 hours.

Heat 2 tbs vegetable oil in a heavy Dutch oven or large pot over medium-high heat. In batches, sear pork cubes without overcrowding until well browned on all sides, about 3–4 minutes per side. Transfer browned pork to a plate and repeat until all pork is seared.

Tomatillo-Tomatillo Chile Sauce

Roast Vegetables

Preheat broiler or set a cast-iron skillet over high heat. Arrange tomatillos (halved if large), jalapeños, serrano (if using), and quartered onion on a rimmed baking sheet or skillet. Broil until blackened in spots and softened, 6–10 minutes, turning once. Alternatively, char on skillet over high heat, about 2–4 minutes per side.

Char Garlic

Place the 4 whole garlic cloves with skins on in the broiler or skillet and roast until the skins are browned and softened, 6–8 minutes. Let cool slightly and peel.

Blend Sauce

Transfer roasted tomatillos, jalapeños, serrano, roasted garlic (peeled), and roasted onion to a blender. Add 1 cup chopped cilantro, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tbs lime juice, 1 tbs olive oil, and 1 cup chicken or pork stock. Blend to a smooth but slightly textured sauce (about 30–45 seconds). Taste and add up to 1 tsp extra kosher salt if needed. If sauce is too thick, add up to 1/2 cup reserved stock or water to reach a pourable consistency.

Optional -- Sieve for Texture: For a silkier sauce, strain the blended mixture through a fine-mesh sieve into a bowl, pressing with a spatula to remove seeds and fibrous bits. Discard solids.

Assemble and Simmer

Return the Dutch oven with any browned fond to medium heat. If pan is overly dry, add 1 tbs oil. Add the blended tomatillo sauce and the remaining 1 cup chicken or pork stock (or adjust to reach desired level of liquid). Stir in 1 bay leaf and the reserved seared pork and any accumulated juices.

Bring to a gentle simmer, then reduce heat to low, cover partially with lid (leave a small gap to allow steam to escape), and simmer gently until pork is fork-tender and sauce has reduced and concentrated, about 1 to 1 1/4 hours. Stir every 15–20 minutes and reduce heat if the sauce is bubbling too vigorously.

Towards the last 10 minutes of simmering, taste and adjust seasoning with additional salt, 1/2 tsp sugar if the sauce is too acidic (optional), and 1/2 tsp additional lime juice if desired. Remove bay leaf before serving.

Finish and Serve

If you prefer a slightly smoother sauce, pulse with an immersion blender directly in the pot to break down larger bits, but avoid over-blending—leave some texture.

Ladle chile verde into a serving bowl or keep in the pot. Garnish with chopped cilantro and diced white onion. Serve with warm corn tortillas or rice and lime wedges on the side.

Storage: Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.