Pork Chile Verde With Red Chile Salsa Recipe

Name: Pork Chile Verde With Red Chile Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (or more) chicken broth, divided; 1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided; 1 bunch green onions, coarsely chopped; 1 1/2 cups (packed) fresh cilantro with tender stems; Olive oil; 6 garlic cloves, peeled; 1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes; 1 large onion, chopped (about 2 cups); 1 tablespoon cumin seeds; 3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim); 2 teaspoons dried oregano (preferably Mexican); 1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped; Fresh cilantro; Ingredient info: Look for tomatillos (green, tomato-like fruits with papery husks) at supermarkets and Latin markets.

Servings: persons

3 cups (or more) chicken broth, divided
1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
1 bunch green onions, coarsely chopped
1 1/2 cups (packed) fresh cilantro with tender stems
Olive oil
6 garlic cloves, peeled
1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
1 large onion, chopped (about 2 cups)
1 tablespoon cumin seeds
3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
2 teaspoons dried oregano (preferably Mexican)
1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
Fresh cilantro
Ingredient info: Look for tomatillos (green, tomato-like fruits with papery husks) at supermarkets and Latin markets.

1
Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
2
Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; saute until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD:
3
Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
4
Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups (or more) chicken broth, divided, 1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided, 1 bunch green onions, coarsely chopped, 1 1/2 cups (packed) fresh cilantro with tender stems, and more.

Yes, Pork Chile Verde With Red Chile Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork Chile Verde With Red Chile Salsa

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