The Hatch chile from New Mexico gives traditional chili verde its green color and smoky flavor. But poblano peppers are just as tasty in the dish, and they’re easy to find in stores across the country. They’re mild like Hatch chiles, but a jalapeño adds extra heat.
| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup vegetable oil, plus more for the pan
- 1 pound tomatillos, husked, rinsed and halved
- 1/2 pound poblano peppers, halved and seeded (about 3)
- 1 large jalapeño pepper, halved and seeded
- 1 large white onion, halved
- 4 cloves garlic, peeled
- 1 cup packed fresh cilantro (leaves and tender stems), plus chopped leaves for topping Kosher salt and freshly ground pepper
- 4 pounds boneless pork shoulder or butt, cut into 2-inch chunks
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons dried oregano
- 1/8 teaspoon ground cloves
- 1 4-ounce can diced green chiles
- 2 bay leaves
- Pickled red onion, pickled jalapeños, tortillas and lime wedges, for serving
Instructions
- Preheat the broiler. Oil a baking sheet and arrange the tomatillos, poblanos, jalapeño, 1/2 onion and the garlic on the baking sheet. Broil until the vegetables are charred on top and the tomatillos begin to release their juices, about 4 minutes. Transfer the vegetables to a blender along with the cilantro; season with salt and pepper. Puree until smooth, adding water, 1 tablespoon at a time, if needed, to loosen. Set aside.
- Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Season the pork with salt and pepper. Working in 2 or 3 batches, add the pork to the pot in an even layer and cook, turning, until browned on all sides, about 6 minutes. Transfer the meat to a large bowl or plate. Remove and reserve 2 tablespoons drippings from the pot; discard the rest. Deglaze the pot with water, scraping up any browned bits from the bottom. Discard the water and wipe the pot clean.
- Dice the remaining 1/2 onion. Heat the reserved 2 tablespoons drippings in the pot over medium-high heat. Add the diced onion, season with salt and pepper and cook until the onion begins to soften, about 4 minutes. Add the cumin, coriander, oregano and cloves and cook, stirring, until toasted, about 30 seconds.
- Add the pureed tomatillo mixture, then add the canned chiles, bay leaves and 4 cups water. Bring to a simmer, then add the pork and any accumulated juices, submerging the meat. Bring to a boil, reduce to a low simmer and loosely cover. Cook, stirring occasionally, until the meat is very tender and the sauce has thickened, 1 hour 45 minutes to 2 hours; add more water, 1/2 cup at a time (up to 1 1/2 cups total), to prevent the bottom from burning. Season with salt and pepper. Discard the bay leaves. Ladle into bowls and serve with cilantro, pickled red onion and jalapeños, tortillas and lime wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 647 |
| Total Fat | 49 g |
| Saturated Fat | 15 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 41 g |
| Cholesterol | 161 mg |
| Sodium | 840 mg |
Reviews
Loved this recipe so tasty, my family loved it, and would make it again.
I’m not rating the recipe bc I have one I like, which is similar, sans the cloves and extra canned diced green chilies. However, I did come here to ask: why on earth would anyone rec deglazing with water to scrape up the bits in the pan and wipe it clean? Those bits of yumminess are referred to as “fond” (which equals flavor), and idk why anyone, in their right mind, would rec wiping that away. I’ve never removed all that goodness after browning meat in batches – don’t do it people!