Chile Verde de Puerco
Pork in Green Chile
Cubed pork shoulder browned in lard, then braised until fork-tender in a roasted tomatillo, poblano, and serrano salsa verde.
Chile Verde de Puerco
✦ Antes de Empezar
Before you cook
How can I control the heat level of the salsa verde?
Use the lower end of the serrano range (2 chiles) for a milder chile verde, or the full 4 for more heat — removing the seeds and veins before roasting also tames the spice without losing the chile flavor.
Ingredientes· 12View
- 2 pounds (900 g)Pork shoulder, cut into 1 1/2-inch cubes
- 1 1/2 teaspoonsSalt
- 1 tablespoonLard or oil
- 1 1/2 pounds (680 g)Tomatillos
- 2Poblano chiles
- 2 to 4Serrano chiles
- 1/2White onion
- 4Garlic cloves
- 1 cupCilantro
- 1 teaspoonCumin, optional
- 1 1/2 cupsChicken broth
- 1 smallZucchini, cubed, optional
Instrucciones
6 pasosAsa las verduras
Roast the vegetables
Roast the poblanos until blistered, then steam, peel, and seed them. Roast the tomatillos, serranos, onion, and garlic until spotted.
Licúa la salsa verde
Blend the salsa verde
Blend the roasted vegetables with the cilantro, cumin, and 1 cup of the broth.
Dora el cerdo
Brown the pork
Season the pork, then brown it in lard in a Dutch oven in batches.
Añade la salsa
Add the sauce
Return all the pork to the pot and pour in the green sauce, then add the remaining broth.
Cocina a fuego lento
Simmer until tender
Cover and simmer gently for 60 to 75 minutes, until the pork is tender. Add the zucchini during the final 15 minutes, if using.
Sirve
Serve
Uncover and reduce to the desired thickness, adjust the salt, and serve with rice and tortillas.
