Chile Verde

Ingredients

• 2.5 lb Pork Shoulder (cut into 1‑inch cubes, well‑marbled)
• 1 tsp Kosher Salt (for seasoning pork before cooking)
• 6 pieces Hatch Green Chilies (roasted, peeled, seeds mostly removed)
• 2 lb Tomatillos (husks removed, rinsed, halved)
• 1 piece Jalapeño (seeds removed, sliced)
• 6 pieces Garlic Cloves (peeled)
• 1 medium White Onion (diced)
• 0.25 cup Fresh Cilantro (roughly chopped; some for garnish, some for puree)
• 1 tbsp Cumin Seeds (toasted and ground)
• 2 tbsp Grapeseed Oil (high smoke‑point oil for searing)
• 4 tsp Better Than Bouillon Chicken Base (dissolved in 4 cups hot water to make stock)
• 4 cup Water (for stock base)
• 0.5 cup Cotija Cheese (crumbled, for topping)

Instructions

1. Season Pork

   Place the cubed pork shoulder in a bowl, sprinkle with kosher salt, toss to coat, and let rest at room temperature.

   Time: PT10M

2. Prep Vegetables

   Remove husks from tomatillos, rinse, halve them. Slice the jalapeño, peel and smash the garlic cloves, dice the onion, and roughly chop cilantro.

   Time: PT10M

3. Roast Tomatillos, Jalapeño, and Garlic

   Arrange tomatillos (cut side down), jalapeño, and garlic on a baking sheet, drizzle lightly with oil, and broil on high until softened and lightly charred.

   Time: PT15M

   Temperature: high broil

4. Peel and Seed Hatch Chilies

   Remove the skins from the pre‑roasted Hatch chilies, discard most seeds, and set aside.

   Time: PT5M

5. Puree Chili Mixture

   Combine the peeled chilies, roasted tomatillos, jalapeño, and garlic in a deep container. Add a splash of the prepared chicken stock and blend with an immersion blender until smooth.

   Time: PT5M

6. Heat Oil

   Place the Dutch oven on high heat, add grapeseed oil, and heat until it just begins to smoke.

   Time: PT2M

   Temperature: high

7. Sear Pork – First Side

   Add the pork cubes in a single layer, do not stir, and let brown undisturbed until a deep crust forms.

   Time: PT5M

   Temperature: high

8. Sear Pork – Second Side

   Turn the pieces and brown the opposite side until evenly colored.

   Time: PT5M

   Temperature: high

9. Sweat Onion & Toast Cumin

   Add diced onion and the toasted cumin seeds to the pot, stirring for about a minute until the onion just softens; avoid browning.

   Time: PT2M

   Temperature: medium

10. Add Puree and Stock

    Stir in the chili puree followed by the 4 cups of chicken stock. Bring the mixture to a gentle simmer.

    Time: PT3M

    Temperature: medium

11. Braise in Oven

    Cover the Dutch oven with its lid slightly ajar and place it in a pre‑heated oven set to 275°F. Braise for 3 hours, checking once halfway.

    Time: PT3H

    Temperature: 275°F

12. Skim Excess Fat

    Remove the pot from the oven, use a ladle to skim the layer of fat from the surface.

    Time: PT5M

13. Adjust Consistency (Optional)

    If a thicker sauce is desired, return the pot to the stovetop over medium heat and reduce for 5 minutes, stirring occasionally.

    Time: PT5M

    Temperature: medium

14. Serve

    Spoon the chili verde into warmed tortillas, garnish with chopped cilantro, diced onion, and crumbled Cotija cheese. Add lime wedges if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

12 g

Fat

22 g

Fiber

3 g