Slow-Cooked Pork Chile Verde
Satisfy your cravings for authentic Mexican cuisine with this delightful Slow-Cooked Pork Chile Verde. A rich and vibrant dish, this recipe brings together the tangy flavor of tender tomatillos and the warm heat of peppers, harmoniously simmered with succulent pork shoulder. Customizable spice levels make it approachable for everyone, so adjust the number of serrano peppers to suit your taste! Serve it piping hot with soft, warm tortillas, rice, and beans for a complete Mexican feast that will have your family asking for seconds. Prepare ahead, freeze, and enjoy the comforting aroma of simmering spices any night of the week.
8
Servings
N/A
Calories
14
Ingredients
Ingredients
Tomatillos
20-25 (Husked and rinsed)
Serrano Peppers
2 (Stemmed, rinsed, and halved)
Pasilla Chiles
2 (Stemmed, rinsed, and halved)
Anaheim Chili
1 (Stemmed, rinsed, and halved)
Onion
1 (Chunked)
Fresh Cilantro
1/2 bunch (Roughly chopped)
Garlic Cloves
3-4 (Chopped)
Ground Cumin
1 1/2 tablespoons (N/A)
Cayenne Powder
1/2 teaspoon (N/A)
Salt
1/2 teaspoon (N/A)
Pepper
1/2 teaspoon (N/A)
Pork Shoulder
3-5 lbs (Chunked)
Chicken Stock
1 (10 1/2 ounce) can (N/A)
Extra Virgin Olive Oil
2 tablespoons (N/A)
Instructions
1
Begin by husking and rinsing the tomatillos thoroughly to remove any debris. Set aside.
2
Remove the stems and rinse all the peppers. Slice the serrano, pasilla, and Anaheim peppers in half. To control the heat, you can choose to keep the seeds in or remove them based on your personal preference.
3
In a large pot, bring water to a gentle boil and add the tomatillos and all the peppers. Boil until the tomatillos become a light yellow color and feel soft, approximately 8-10 minutes. Be careful not to overcook and break them open.
4
Using a ladle, carefully remove the cooked tomatillos and peppers, transferring them to a blender.
5
Add the roughly chopped cilantro leaves to the blender and blend the mixture until smooth. Set aside.
6
In the same pot used for boiling, heat the extra virgin olive oil over medium heat. Add the chunked pork shoulder and season with ground cumin, cayenne powder, salt, and pepper. Sear the pork until browned on all sides.
7
Once the pork is browned, add the chunked onion and then the chopped garlic, stirring until fragrant, about 1-2 minutes.
8
Pour the blended tomatillo and pepper mixture into the pot, followed by the can of chicken stock. Stir to combine all the ingredients.
9
Reduce the heat to low, cover, and let it simmer for approximately 2 hours, or until the pork is fork-tender and flavors meld beautifully.
10
To freeze leftovers, spread the Chile Verde in a flat 9x13 inch pan and spray with cooking spray. Cover and freeze until solid, then remove and cut into desired portions. Seal in food storage bags for easy meals later.
11
To reheat, place the frozen sections in a saucepan over low heat, bringing to a simmer, or transfer to a slow cooker set on low for the perfect meal after a long day.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Slow-Cooked Pork Chile Verde?
It is a rich and vibrant Mexican dish made with tender tomatillos, various peppers, and succulent pork shoulder.
What cut of meat is used in this recipe?
The recipe calls for 3 to 5 pounds of chunked pork shoulder.
How many tomatillos are needed for this dish?
You will need 20 to 25 tomatillos.
How should the tomatillos be prepared?
They should be husked and rinsed thoroughly to remove any debris before cooking.
Which peppers are included in the Chile Verde?
The recipe includes 2 Serrano peppers, 2 Pasilla chiles, and 1 Anaheim chili.
How can I control the spiciness of the dish?
You can adjust the number of serrano peppers and choose to either keep or remove the seeds based on your preference.
How long should the tomatillos and peppers be boiled?
They should be boiled in water for approximately 8 to 10 minutes.
How do I know when the tomatillos are finished boiling?
They are ready when they turn a light yellow color and feel soft to the touch.
What is the next step after boiling the vegetables?
Transfer the cooked tomatillos and peppers to a blender and blend with cilantro until smooth.
How much cilantro is used in the sauce?
The recipe requires 1/2 bunch of roughly chopped fresh cilantro.
What spices are used to season the pork?
The pork is seasoned with ground cumin, cayenne powder, salt, and pepper.
How much ground cumin is needed?
You will need 1 1/2 tablespoons of ground cumin.
What type of oil is used for searing the meat?
The recipe uses 2 tablespoons of extra virgin olive oil.
When should the onion and garlic be added?
Add the chunked onion and chopped garlic to the pot after the pork has been browned on all sides.
How many garlic cloves are recommended?
The recipe calls for 3 to 4 chopped garlic cloves.
What liquid is added to the pork and vegetable mixture?
Add one 10 1/2 ounce can of chicken stock to the pot.
How long does the Chile Verde need to simmer?
It should be covered and simmered on low heat for approximately 2 hours.
How do I know the pork is fully cooked?
The pork is ready when it is fork-tender and the flavors have melded together.
How many servings does this recipe provide?
This recipe is designed to serve 8 people.
What are the best side dishes for this meal?
It is best served with warm tortillas, rice, and beans.
Can this recipe be frozen for later use?
Yes, you can freeze it by spreading it in a 9x13 inch pan, freezing it solid, and then cutting it into portions.
How should I store the frozen portions?
The portions should be sealed in food storage bags for easy meals later.
What is the best way to reheat frozen Chile Verde?
You can reheat it in a saucepan over low heat or in a slow cooker set on low.
How many total ingredients are required?
There are 14 total ingredients used in this recipe.
How should the peppers be prepared before boiling?
They should be stemmed, rinsed, and sliced in half.
Is there a risk of overcooking the tomatillos during boiling?
Yes, you should be careful not to overcook them to the point where they break open.
What preparation is needed for the onion?
One onion should be prepared by being cut into chunks.
Is cayenne powder necessary?
The recipe uses 1/2 teaspoon of cayenne powder to add warm heat to the dish.
What size pan is recommended for freezing the leftovers?
A flat 9x13 inch pan is recommended for the freezing process.
Is this considered a slow cooker recipe?
Yes, while it can be simmered in a pot, it is tagged for slow cooker use and reheating.