Homemade Chile Verde
Ingredients
- 1½ lbs tomatillos
- 2 jalapeno peppers
- 4 Poblano peppers
- 2 green bell peppers
- 1 bunch cilantro, chopped
- 1 tsp cumin
- 6 cloves garlic
- 1½ tsps salt
- Pepper to taste
- 1 3½ -4 pounds pork shoulder or butt, cut into 1-2 inch cubes
- 3 tbsp extra virgin olive oil, plus extra
- 2 medium white or yellow onions. chopped
- 2 cups chicken broth, plus extra
Instructions
- Stem, seed, and cut peppers in pieces; remove husks from tomatillos. Rinse well.
- In a blender or food processor, add tomatillos, peppers, garlic, cilantro, salt, and cumin and pulse until ingredients are mixed well and remaining pieces are small.In a large saucepan, brown pork cubes in olive oil, a few at a time. Repeat until all pork cubes are brown. Remove from pan and set aside.
- Cook onions until tender. Return pork to the pan; add tomatillo sauce, and 2 cups of chicken broth. Mix well.
- Bring to a boil and cook for about 1 minute then reduce to a simmer. Cook, uncovered, until pork is tender, about 2-3 hours. Adjust salt and pepper as needed.
Notes
For a soupier consistency, add up to an additional 2 cups of chicken broth. Adjust salt and pepper as desired.