Feliz Cinco de Mayo! Make Chile Verde.

by Sarah on May 5, 2011

I don’t know why but recently I had quite a hankering for chile verde.  I guess because it’s DELICIOUS.  And I remembered that Cinco de Mayo was coming up–the holiday, that not unlike St. Patrick’s Day, is celebrated mainly in the U.S., not in it’s country of origin.  Us crazy Americans.

Not that you NEED a reason to make chile verde—it’s just one of those dishes that is totally worth the effort.  I’m not gonna lie, there are quite a few steps.  And I’d advise you not to take any shortcuts.  Because I will know.  Ha ha, no I won’t but you might end up with an inferior end product.  And I simply cannot condone that.

Yes, roast your own peppers.  As far as I know, they are not available commercially, only the sweet red ones are and you don’t want those.  Verde means green, after all.  You can do it under the broiler if you want.

I have a mixture of green bells, jalapenos and Anaheim chiles.  I wanted a little heat but not mind-blowing.  It was perfect.  You can mix it up if you want it hotter.

At the same time I was doing the peppers on the stove, I roasted the tomatillos and the garlic in the oven under the broiler.  I was multi-tasking!

You’ll have to let the peppers steam in a bag or bowl then peel the skins off.  I don’t like to put them under running water but do whatever floats your boat.

Buzz all the roasted stuff up with a goodly handful of cilantro, stems and all.

Like any other braise, you’re going to have to brown the pork cubes in small batches.  YOU HAVE TO DO SMALL BATCHES, BIATCHES.  The reason is that the cubes won’t get seared and nice and brown.  They’ll all lose their juices and kind of boil.  Which then makes the meat tough.  Look, I just can’t recommend you do that.

After, you add in the onions and let them sweat it out.

Then goes in you beautiful, gorgeous, delicious green sauce that you just spent half your life making.

The whole thing goes in the oven at 225* and is left there indefinitely.

When the pork has about an hour to go, add a potato or two, cut up in bite-size cubes.  Let continue to cook until the potatoes are cooked through and the meat is fork-tender.

If the sauce is not thick enough, you can boil it and let it reduce, you could also add some corn meal if you like.  Alternately, if it is too thick, just add some water.

Dig in and enjoy.  Crack open a Dos Equis and suddenly you’re the Most Interesting Man in the World.

Recipe adapted from Kenji Lopez-Alt of Serious Eats

Feliz Cinco de Mayo! Make Chile Verde.

Ingredients

  • 3-4 lbs. pork shoulder, cut into 1" cubes
  • 2 green bell peppers
  • 2 Anaheim chiles
  • 2 jalapeno chiles
  • 2 lbs tomatillos, husks removed
  • 6 whole garlic cloves
  • 2 cups cilantro, stems can be left on
  • 1 large onion, finely diced
  • 2 medium potatoes, diced
  • 1 Tbsp ground cumin
  • 1 quart chicken stock
  • salt, pepper

Instructions

  • 3-4 lbs. pork shoulder, cut into 1" cubes
  • 2 green bell peppers
  • 2 Anaheim chiles
  • 2 jalapeno chiles
  • 2 lbs tomatillos, husks removed
  • 6 whole garlic cloves
  • 2 cups cilantro, stems can be left on
  • 1 large onion, finely diced
  • 2 medium potatoes, diced
  • 1 Tbsp ground cumin
  • 1 quart chicken stock
  • salt, pepper
http://www.undercovercaterer.com/2011/05/chile-verde-recipe/


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