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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17 comments:
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?
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.
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-)
I want this! In a tortilla with all the extras. So nice!
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.
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?
It is true, it is not the most attractive looking dish ever, but i bet it is really tasty!
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.
Oh, it's been a while since I've had Mexican! Hmm, I think I may need that to "reset" my palette.
The hubby always orders Chili Verde when we go out for Mexican. He would love this!
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 :)
I love chili verde! YUM!
I'm liking the look of this - sounds delish
Delicious! A great combination.
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.
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/
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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