Wednesday, October 6, 2010

Pork Chile Verde

This dish might not be anything too pretty to look at but, oh man, was it ever good!
Pork Chile Verde
Pork Chile Verde is one of Matt's favorite things to order when back in California & eating at a taqueria. We'd never made it at home until Matt suggested we add it to the menu this week. Our's was not exactly like the ones he gets there with shredded pork but flavor-wise he thought it was pretty darn close.

The bright green sauce has a zing of heat from the jalapenos but its not too spicy (it was mild enough for me) so if you like things hot, add some hot sauce or throw in a hotter pepper. The pork steak got very tender from the braising in just an hour. If you can't find pork steak use another fatty cut of pork such as shoulder. This sauce would also be tasty with chicken. Just writing about it is making me crave it again...

Pork Chile Verde

1 T olive oil
2 lb pork steak, cut into 1-inch cubes (or pork shoulder, something with a good amount of fat)
3/4 lb tomatillos, peeled & chopped
5 oz yellow onions, chopped
2 clove garlic, minced
4 jalapenos, seeded & chopped
2 poblano peppers, seeded & chopped
Handful fresh cilantro, roughly chopped stems & all
1 T worcestershire sauce
1/2 c water

In a large skillet with a lid heat the olive oil over medium-high heat. Add the pork & sear until brown on all sides. Remove from pan & set aside.

Add the tomatillos, onions, garlic, jalapenos, poblanos, cilantro & worcestershire to the pan. Cook until everything is softening & the tomatillos are releasing their juices. Add the pork back to the pan. Stir in the water. Bring to a boil. Cover, reduce heat & simmer until the pork is tender about 1 hour.

Remove the pork from the pot. Put everything else into a blender & purée until smooth. Put back in pan with the pork. If you want the sauce a little thicker let it simmer with the top off until it thickens, we let ours simmer for 15 more minutes. If the sauce is thick enough just heat through.

Serve over rice or in a taco. I liked mine with some sour cream on it.

Makes 4 - 5 servings.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski

18 comments:

Jacky Hackett said...

Looks delicious! Lately I have been running across recipes asking for tomatillos that look so good. Though with all the green tomatoes in my garden right now I wonder if green tomatoes are a substitute you would suggest?

kat said...

Jacky - I've never thought to substitute green tomatoes. I have no idea if it would work but it would certainly be an interesting experiment.

Tangled Noodle said...

Looks good to me, all nestled on that bed of rice! I've never tried making a chile verde sauce before - it's about time. 8-)

Elle said...

I want this! In a tortilla with all the extras. So nice!

Jess said...

This sounds delicious! I've cooked chicken in a similar sauce and it's always turned out to be quite tasty. You should try roasting your tomatillos, peppers, and garlic (still in the paper) until blackened - Rick Bayless does that and it adds a nice smoky dimension to the sauce.

Liz Darner said...

This sounds so good! I don't mean to be crude, but I wonder what would happen if you just threw all the ingredients into the crock pot with a pork roast. Do you think it would break down enough without the purée step?

Jess said...

It is true, it is not the most attractive looking dish ever, but i bet it is really tasty!

kat said...

Liz - Matt & I talked about doing it the crock pot way & I think it would totally work. The sauce might not be as broken down but would still taste the same.

TS of eatingclub vancouver said...

Oh, it's been a while since I've had Mexican! Hmm, I think I may need that to "reset" my palette.

Megan said...

The hubby always orders Chili Verde when we go out for Mexican. He would love this!

Natasha @ Saved by the Egg Timer said...

I love verde anything. I made pork twice this week, maybe will try with chicken. Serve it up with basmati rice, cilantro and a squirt of lime. Mmmm, I can already smell it :)

Jenn AKA The Leftover Queen said...

I love chili verde! YUM!

Beth (Jam and Clotted Cream) said...

I'm liking the look of this - sounds delish

Lori said...

Delicious! A great combination.

Lori said...

Oh wow, this is a great one! I have come to adore verde sauces whether they look pretty or not. They are darn tasty and this one, I'm sure, is no exception.

Meaghan Frubalee said...

that doesn't look unappealing at ALL! looks good and the recipe seems straight forward, i cannot wait to try this myself! thanks for posting :)

love your blog,
-m
http://clutzycooking.blogspot.com/

Ben said...

Tomatillos and pork is one of my favorite combinations ever! Great job on this carnitas-like dish, hehe.

Barbara @ Modern Comfort Food said...

Yum, what a great idea! I've got a big jar of homemade green tomato salsa verde in my fridge now. I hope it turns out as tasty as yours looks!

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