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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Pork Chile Verde With Red Chile Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions