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.
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