| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 20 min |
| Cook: | 2 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 pounds boneless pork shoulder
- Kosher salt and freshly ground black pepper
- 1 tablespoon toasted fennel seeds, ground
- 3 tablespoons ground cumin
- Extra-virgin olive oil
- 15 whole tomatillos, husked
- 3 poblanos
- 2 white onions, quartered
- 4 garlic cloves, peeled
- 1 bay leaf
- 2 limes, halved
- 1 big bunch fresh cilantro
- 1 quart low-sodium chicken stock
- 1 cup masa harina, to tighten it up
- Crispy fried tortilla strips, fresh corn tortillas cut into strips and deep fried in vegetable oil
- Mexican crema, store-bought with lime zest
- Shaved radishes, radishes shaved vertically on a mandoline
- Crumbled queso fresco
- 2 limes, each cut into 8 wedges
Instructions
- Preheat oven to 325 degrees F.
- Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart. Remove from oven, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish. Serve with Chili bar toppings.
Reviews
Very good, and we use it as a Taco filler!
We LOVE this dish!!! I always brown the pork and then throw it in the crock pot with the veggies all day and when I get home from work the pork is ready to shred! It makes a lot for two people but the nice thing is that it also freezes extremely well :
I made this a while back because I couldn’t remember my mom’s recipe for carne de puerco con chile verde; it is pretty spot on authentic and delicious!
Absolutely delicious but it really needs the Mexican cheese to bring out the flavors. I also roasted the pork at 200 for about 6 hours which worked out well. Definitely a winter staple.
I used this recipe as written EXCEPT… I made the sauce in one pan and roasted a pork loin in another…mixed two together for approximately 2 minutes under the oven broiler. Removed loin, covered with foil for 10 minutes. Served the pork loin in thick pork chop-like pieces with the sauce, mexican rice and refried beans. Delicious! Thanks Bobby
This is the perfect combination of pork, tomatillos and cilantro. takes a little time to make, but well worth it. Excellant alternative to regular beef chili. good a taco, burrito, enchilada filling too…but I like it best all alone. Family loved it!
I needed something a little different to enter in a local church chilli cook off. All 25, or so entries were judged by the city Fire Dept.(these guys know there chilli’s) This chilli certaintly is not the most appealing to look at, but the flavor is Awesome !!! One thing, if you are planning to meld flavors for a day or two in the refrig, you should cut way down on the Masa flour, maybe a tbs or two at most. You can alway add more Masa on the rehea, if neededt.
Have made this twice – delicious! I cook the pork longer than the recipe notes so it will shred easily. Also added black beans. Great flavor!
Tyler – – – does he ever disappoint? Fabulous, and most requested by those I have served to. We have taken to adding a couple of Jalapenos in the roasting pan to give it a little more heat. Fantastic!
If you want tender pulled pork style shredded pork, then 2.5 hours will not cut it. I cooked mine over night tighly sealed with aluminum foil at 225 degrees. Slow cooked in the oven with pabloanos, garlic, jalepenos, and the other veggies, and covered with chicken stock.
Must seal tightly with aluminum foil. 7 hours later, heaven.
Make sure to brown the pork first !!!