Numero Seis Chile Verde Recipe

Season Protein

Pat the pork or chicken dry with paper towels. Season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Let rest at room temperature 10 minutes while preparing the sauce ingredients.

Brown Protein

Heat 1 tablespoon lard or neutral oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Working in batches if needed, add the protein in a single layer and brown on all sides, about 6–8 minutes for pork (until browned but not fully cooked through) or 4–6 minutes for chicken. Transfer browned pieces to a plate; do not fully cook through as they will finish in the sauce.

Roast Tomatillos and Chiles

Preheat broiler or set a dry cast-iron skillet over high heat. Place tomatillos, poblano chiles and jalapeño on a rimmed sheet pan (or directly in skillet) and broil/char, turning occasionally, until blistered and blackened in spots, about 8–12 minutes. Allow poblanos to char until skins loosen. Transfer poblanos to a bowl and cover with plastic wrap or a bowl to steam for 10 minutes (this helps peel them).

Peel and Seed

When cool enough to handle, peel the poblanos, remove stems and scrape out seeds if you prefer less heat. Quarter the charred tomatillos if large. Keep the jalapeño (seeded if you want less heat) and the tomatillos.

Sauté Aromatics

In the same skillet or a medium saucepan, heat 2 tablespoons vegetable oil over medium heat. Add the quartered onion and sauté until translucent, 4–5 minutes. Add 4 garlic cloves and sauté 30–45 seconds until fragrant. Sprinkle in 1/2 tsp ground cumin and 1/2 tsp dried oregano and toast 15–20 seconds.

Blend Sauce

Add the roasted tomatillos, peeled poblano flesh, jalapeño, sautéed onion and garlic, 1/2 cup packed cilantro, and 1 cup chicken or vegetable stock to a blender. Blend until very smooth, about 45–60 seconds. If the sauce is too thick, add an additional 2–4 tablespoons stock. Taste and adjust salt, adding up to 1/2 tsp more as needed. Stir in 1 tablespoon fresh lime juice.

Simmer Sauce

Return the blended sauce to the skillet or Dutch oven over medium heat. Bring to a gentle simmer and cook for 6–8 minutes to meld flavors and reduce slightly.

Finish Protein in Sauce

Add the browned pork or chicken (and any accumulated juices) to the simmering green sauce. Stir to combine and ensure pieces are submerged. Reduce heat to low, cover, and simmer until protein is tender and cooked through: pork 35–45 minutes (until fork-tender), chicken 12–15 minutes (until internal temp reaches 165°F/74°C). Uncover and simmer 3–5 minutes more if you want a slightly thicker sauce.

Adjust Seasoning

Taste the chile verde and adjust salt, lime juice, or heat as needed. If sauce is too acidic, simmer a few more minutes; if too thin, simmer uncovered until reduced to desired consistency.

Garnish and Serve

Spoon the Numero Seis Chile Verde into a shallow bowl or serving platter. Sprinkle with 1/4 cup chopped cilantro and serve with lime wedges and warm tortillas for tacos, or with rice and beans as an entree accompaniment.