Name: Tico's of Lincolns Chile Verde Pork Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs Pork shoulder; 1 lb Tomatillos; 1 whole Green bell pepper; 2 whole Jalapeño peppers; 1 whole Onion; 4 cloves Garlic cloves; 1 tsp Cumin; 1 tsp Oregano; 1 tsp Salt; 1 tsp Black pepper; 2 cups Chicken broth; 2 tbs Olive oil

SK MICHELADA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Begin by rinsing the tomatillos under cold water and removing the husks. Chop the green bell pepper, jalapeño peppers (removing seeds if less heat is desired), onion, and garlic into small pieces.

Prepare the Ingredients

Cut the pork shoulder into 2-inch cubes and season generously with salt, black pepper, cumin, and oregano.

Cut the Pork

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned pork cubes and sear them on all sides until browned, about 5-7 minutes.

Sear the Pork

Remove the browned pork from the pot and set aside. In the same pot, add the chopped onion, green bell pepper, jalapeño peppers, and garlic. Sauté until softened, about 5 minutes.

Sauté Vegetables

Add the chopped tomatillos to the pot and stir for another 3-4 minutes until they are slightly softened.

Add Tomatillos

Return the seared pork to the pot and pour in the chicken broth. Stir well to combine all ingredients.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 1.5 to 2 hours, or until the pork is tender and easily shreds with a fork.

Simmer

Once cooked, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and stir to combine with the sauce. Serve hot with your choice of side.

Shred and Serve

Pork shoulder

Tomatillos

Green bell pepper

Jalapeño peppers

Onion

Garlic cloves

Cumin

Oregano

Salt

Black pepper

Chicken broth

Olive oil

Chile Verde Pork

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Enchilada Torte

Broccoli, celery, green peppers, mushrooms, black olives, onions and tomatoes combined with vegetarian green chile. Served with rice.

Fresh Steamed Vegetables with Rice

(Requires 4 hour notice) Pasta in a rich, spicy cheese sauce with tomatoes, green peppers, black olives, green chiles and onions.

Baked Mexican Pasta Casserole

Flour tortillas layered with a mild blend of ground beef, corn, black olives, tomatoes, onions, green chiles, cheese and spices. Topped with melted jack and cheddar cheese. Served with garlic toast.

Mexican Lasagna

Flour tortillas layered with rice, refried beans, sour cream, onions and choice of grilled chicken or ground beef. Topped with melted cheddar cheese, lettuce and choice of red chile, green chile with pork or vegetarian green chile.

Ticoritto Supreme

Flour shell burrito filled with ground beef, rice, refried beans, sour cream and onion. Topped with choice of red chile or green chile with pork, melted cheese and shredded lettuce. Comes with chips and 4 oz salsa.

Chile Verde Pork Recipe

Ingredients

Meat

Vegetables

Spices

Liquid

Method

Preparation