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Restaurants›Mitla Cafe›G) Carne De Puerco En Chile Verde Recipe

G) Carne De Puerco En Chile Verde Recipe

Name: Mitla Cafes G) Carne De Puerco En Chile Verde Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 kg pork shoulder, trimmed and cut into 1–1.5 inch cubes; 2 tsp kosher salt; 1 tsp black pepper; 2 tbs vegetable oil (for browning); 600 g tomatillos, husked and rinsed; 3 pcs jalapeño or serrano chiles, stems removed; 1 pcs poblano or Anaheim chiles (optional for depth), charred and peeled; 1 cup white onion, roughly chopped; 4 pcs garlic cloves; 1 cup fresh cilantro leaves (packed); 1 tsp ground cumin; 1 tsp dried oregano (prefer Mexican/oregano de la Mancha if available); 500 ml chicken or vegetable stock; 2 tbs lime juice (fresh); 1.5 tsp salt; 0.5 tsp black pepper; 1 tbs vegetable oil (for sauce sauté); 6 pcs dried guajillo chiles, stems and seeds removed; 2 pcs dried ancho or pasilla chiles, stems and seeds removed; 1 cup tomato (or canned crushed tomato); 1 cup white onion, roughly chopped; 4 pcs garlic cloves; 1 tsp ground cumin; 1 tsp dried oregano; 500 ml chicken or vegetable stock; 1.5 tsp salt; 0.5 tsp black pepper; 2 tbs vegetable oil (for frying chiles & sauté); 0.25 cup fresh cilantro, chopped (for garnish); 0.25 cup white onion, diced (for serving)

Inspired by Mitla Cafe

Time2h

Serves6

or Chile Colorado. Pork Meat with Green or Red Sauce

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Ingredients

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Pork and Marinade

3 1/3 lb (1.5 kg) pork shoulder, trimmed and cut into 1–1.5 inch cubes

2 tsp kosher salt

1 tsp black pepper

2 tbs vegetable oil (for browning)

Green Chile Verde Sauce (for Chile Verde)

1 1/3 lb (600 g) tomatillos, husked and rinsed

3 pcs jalapeño or serrano chiles, stems removed

1 pcs poblano or Anaheim chiles (optional for depth), charred and peeled

1 cup white onion, roughly chopped

4 pcs Garlic cloves

1 cup fresh cilantro leaves (packed)

1 tsp Ground cumin

1 tsp dried oregano (prefer Mexican/oregano de la Mancha if available)

2 1/8 cup (500 ml) chicken or vegetable stock

2 tbs lime juice (fresh)

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs vegetable oil (for sauce sauté)

Red Chile Colorado Sauce (alternate for Chile Colorado)

6 pcs dried guajillo chiles, stems and seeds removed

2 pcs dried ancho or pasilla chiles, stems and seeds removed

1 cup tomato (or canned crushed tomato)

1 cup white onion, roughly chopped

4 pcs Garlic cloves

1 tsp Ground cumin

1 tsp Dried oregano

2 1/8 cup (500 ml) chicken or vegetable stock

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs vegetable oil (for frying chiles & sauté)

Garnish and Serving

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

1/4 cup white onion, diced (for serving)

4 pcs Lime wedges

8 pcs warm corn or flour tortillas

Method

Pork Preparation

Trim and season

Pat the pork shoulder dry with paper towels. Cut into 1–1.5 inch cubes if not already cut. Season evenly with 2 tsp kosher salt and 1 tsp black pepper; toss to coat.

Brown the pork

Heat 2 tbs vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches (do not crowd), sear the pork pieces on all sides until a deep golden-brown crust forms, about 3–4 minutes per side. Transfer browned pork to a plate and set aside. Leave any fond (browned bits) in the pot.

Green Chile Verde Sauce (choose this section for Chile Verde)

Prepare tomatillos and chiles

Bring a pot of water to a simmer. Add husked tomatillos and jalapeños/serranos and simmer 6–8 minutes until softened and bright green. Drain. If using a poblano, char it directly over a gas flame or under a broiler until blackened on all sides, then place in a bowl covered with plastic to steam for 10 minutes; peel off skin, remove seeds and stem.

Blend the green sauce

In a blender, combine the drained tomatillos, blanched chiles (start with 2 jalapeños and add more later if you want more heat), charred poblano (if using), 1 cup chopped onion, 4 garlic cloves, 1 cup packed cilantro, 1 tsp ground cumin, 1 tsp dried oregano and 1 tbs vegetable oil. Blend until smooth. Add up to 200 ml of the chicken stock if needed to loosen to a pourable sauce consistency.

Sauté and finish sauce

Return the pot with the reserved fond to medium heat. Add the blended sauce and the remaining 300 ml chicken stock, stirring to scrape up browned bits. Bring to a simmer, then reduce heat and simmer gently 8–10 minutes to meld flavors. Taste and season with 1.5 tsp salt, 1/2 tsp black pepper and 2 tbs fresh lime juice. If sauce is too bright/tart, simmer a few minutes more; if too thin, simmer uncovered to reduce slightly.

Combine pork and simmer

Return the browned pork (and any accumulated juices) to the pot with the green sauce. Bring to a gentle simmer, cover partially, and cook over low to medium-low heat until pork is tender and easily shredded with a fork, 1 to 1¼ hours. Stir occasionally and adjust seasoning if needed. If using a pressure cooker, cook on high pressure 25–30 minutes and allow natural release.

Finish and serve

Once pork is tender, taste and adjust salt, pepper, or lime. Stir in a handful of chopped cilantro if desired. Serve hot with warm tortillas, diced onion, cilantro and lime wedges.

Red Chile Colorado Sauce (alternate—choose this section for Chile Colorado)

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast the guajillo and ancho/pasilla chiles for 15–30 seconds per side until fragrant but not burnt. Remove and soak in hot water for 15–20 minutes until softened. Drain, reserving a small amount of soaking liquid.

Fry aromatics and chiles

In the pot with reserved fond, add 2 tbs vegetable oil over medium heat. Add 1 cup chopped onion and sauté until translucent, 4–5 minutes. Add 4 garlic cloves and sauté 30–60 seconds until fragrant. Add the drained chiles and fry gently 1–2 minutes to deepen flavor.

Blend the red sauce

Transfer the fried chiles, onions and garlic to a blender along with 1 cup tomato (or 1/2 cup canned crushed tomatoes and 1/2 cup soaking liquid if needed), 1 tsp ground cumin and 1 tsp dried oregano. Blend until smooth, adding a little stock or soaking liquid to reach a pourable consistency.

Cook sauce and combine

Return the blended red sauce to the pot, add 500 ml chicken stock, bring to a simmer and cook 8–10 minutes to develop flavor. Season with 1.5 tsp salt and 1/2 tsp black pepper. Return browned pork to the pot, cover partially and simmer on low until pork is fork-tender, about 1 to 1¼ hours (or pressure-cook 25–30 minutes).

Finish and serve

Adjust seasoning to taste. Serve the pork in red sauce with warm tortillas, diced onion, cilantro and lime wedges.

Garnish and Serving

To serve, spoon Carne de Puerco en Chile Verde (or Chile Colorado) into shallow bowls or onto warm tortillas. Top with diced onion and chopped cilantro, and offer lime wedges on the side. Leftovers keep well refrigerated for 3–4 days and flavors often deepen overnight.