How to Make Chile Verde con Cerdo with Julia Collin Davison

Ingredients

• 4 lb Pork Shoulder (Boston Butt) (Cut into 1.5‑inch slabs then 0.5‑inch cubes; trim excess fat)
• 1 tablespoon Kosher Salt (Season pork before refrigerating)
• 0.25 lb Pork Fat Trimmings (Saved from trimming; rendered for flavor)
• 1 cup Water (For rendering fat)
• 1.5 lb Tomatillos (Peeled and rinsed)
• 5 cloves Garlic Cloves (Unpeeled, roasted)
• 1 Jalapeño Pepper (Stem removed, halved, seeds left in for heat)
• 5 Poblano Peppers (Halved, stemmed, seeded)
• 1 medium Onion (Trim stem, cut into 8 wedges, peel after cutting)
• 1 tablespoon Vegetable Oil (Drizzled on vegetables before broiling)
• 1 teaspoon Dried Oregano
• 1 teaspoon Ground Cumin
• 0.125 teaspoon Ground Cinnamon (1/8 tsp)
• pinch Ground Clove
• 2 Bay Leaves
• 2 teaspoons Granulated Sugar
• 1 teaspoon Black Pepper (Ground)
• 0.5 cup Fresh Cilantro (Loosely packed, includes tender stems)
• 8 Flour Tortillas (Warm before serving)

Instructions

1. Trim, Cube, and Season Pork

   Cut the pork shoulder into 1½‑inch slabs, then into ½‑inch cubes. Trim excess fat, set the fat aside, and season the pork cubes with 1 Tbsp kosher salt. Cover with plastic wrap and refrigerate for at least 1 hour.

   Time: PT20M

2. Render Pork Trimmings

   Place the saved pork fat trimmings in a Dutch oven, add 1 cup water, and cook over medium heat. Render the fat and brown the pieces until the water evaporates and the fat sizzles, about 12 minutes, then continue browning for another 5 minutes to develop fond.

   Time: PT17M

3. Prep Vegetables for Roasting

   Peel the skins off the tomatillos and rinse. Halve the jalapeño, leaving seeds in. Halve the poblanos, remove stems and seeds. Trim the onion stem and cut the onion into 8 wedges. Keep garlic cloves unpeeled. Drizzle all vegetables with 1 Tbsp vegetable oil and spread on a foil‑lined rimmed baking sheet.

   Time: PT15M

4. Broil Vegetables

   Position the oven rack 6 inches below the broiler element. Broil the sheet pan for about 10 minutes, turning once, until the skins are blackened and the vegetables are softened.

   Time: PT10M

   Temperature: Broil

5. Remove Trimmings and Reserve Fat

   Using a slotted spoon, lift the browned pork trimmings from the Dutch oven and set aside. Pour off excess rendered fat, leaving roughly 2 Tbsp in the pot.

   Time: PT5M

6. Make Coarse Salsa

   Peel the charred skins from the roasted jalapeño, poblanos, and garlic (use fingers, paper towels, or a paring knife). Place the roasted tomatillos, peppers, onion wedges, and garlic (with any pan juices) into a food processor. Pulse 4‑5 times to a chunky puree; do not over‑process.

   Time: PT5M

7. Bloom Spices

   Heat the 2 Tbsp reserved pork fat in the Dutch oven over medium heat. Add 1 tsp dried oregano, 1 tsp ground cumin, 1/8 tsp ground cinnamon, and a pinch of ground clove. Stir and cook for about 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium

8. Combine Sauce, Pork, and Simmer

   Stir the coarse salsa into the pot. Add 2 bay leaves, 2 tsp sugar, 1 tsp ground black pepper, and 1 tsp kosher salt. Add the seasoned pork cubes. Bring to a gentle simmer, scraping up any fond from the bottom.

   Time: PT5M

   Temperature: Medium

9. Oven Braise

   Cover the Dutch oven and place it in a pre‑heated 325°F oven. Braise for 1 hour 30 minutes, or until the pork is tender but still has a slight chew when pierced with a fork.

   Time: PT1H30M

   Temperature: 325°F

10. Rest the Chili

    Remove the pot from the oven and let the chili rest, covered, for 10 minutes before serving.

    Time: PT10M

11. Toast Tortillas

    Heat a gas‑burner flame to medium‑high. Place each flour tortilla directly on the burner for about 10 seconds per side, until lightly charred. Keep warmed in a tortilla warmer or foil tent.

    Time: PT5M

    Temperature: High flame

12. Finish and Serve

    Stir in ½ cup loosely packed fresh cilantro (stems included). Serve the chili hot with the toasted tortillas.

    Time: PT2M

Nutrition Facts

Calories

850

Protein

60g

Carbohydrates

30g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of Pork Shoulder (Boston Butt): Pork shoulder roast, Pork butt
• Instead of Kosher Salt: Sea salt
• Instead of Tomatillos: Green tomatoes
• Instead of Jalapeño Pepper: Serrano pepper
• Instead of Poblano Peppers: Anaheim peppers
• Instead of Onion: Yellow onion
• Instead of Vegetable Oil: Canola oil
• Instead of Granulated Sugar: Honey
• Instead of Flour Tortillas: Corn tortillas

Equipment Needed

• Chef's Knife
• Boning Knife (optional)
• Cutting Board
• Plastic Wrap
• Dutch Oven
• Slotted Spoon
• Rimmed Baking Sheet
• Aluminum Foil
• Food Processor
• Measuring Spoons
• Tongs (optional)
• Tortilla Warmer (optional)
• Serving Spoon (optional)

Critical Steps — Do Not Skip

• Trim and season pork
• Render pork trimmings
• Broil vegetables
• Bloom spices
• Combine sauce and simmer
• Oven braise

Chef Tips from the Video

• Save the rendered pork fat – it’s the secret to a deep, meaty flavor
• Roasting the vegetables under the broiler creates a smoky backbone that can’t be achieved by simply simmering
• Do not over‑cook the pork; you want a tender bite, not falling apart
• Add the cilantro at the very end for a fresh pop of flavor
• If you prefer less heat, remove all jalapeño seeds before roasting

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months

Room temperature: Do not store at room temperature; refrigerate promptly

Make-Ahead Tips

• You can render the pork fat and brown the trimmings up to 24 hours ahead; refrigerate and reheat before adding to the sauce
• Roast the vegetables a day ahead and store the coarse salsa in the fridge
• The chili can be fully cooked, cooled, and frozen in portion‑size containers; reheat gently on the stove

Frequently Asked Questions