Quick Notes: This Pork Chile Verde recipe is totally doable in the crockpot (and probably the instant pot although I still haven’t tried it yet). I prefer to do it low and slow on the stovetop. This is a super easy recipe, but there are a couple of little tips I’ve learned through various fuck ups over time. You can definitely serve this with tortillas and beans, or smother any kind of burrito with it (which is usually how I eat it). You could put it in tacos, on eggs, like…whatever. This Pork Chile Verde is super versatile.
Ingredients
- 1 1/2 lbs Pork Tenderloin, trimmed
- 1 1/2 lb tomatillos
- 3 cups chicken stock
- 1 cup chopped cilantro
- 4 anaheims
- 3 jalapenos
- 1 onion, diced
- 1 tablespoon cumin
- 1 tablespoon onion powder
- 3 teaspoons minced garlic
- 4 tablespoons oil, divided
- Salt, pepper, chipotle chilli powder to taste
Instructions
- In a large pot or stockpot warm about 3 tablespoons of oil over the higher end of medium-high. Plop your pork in there and sear on all sides. Remove from the pot once completed.Â
- Put the remainder of your oil in the pot, reduce heat to normal medium-high, and saute your onions. They don't have to be all the way clear, but pretty close. Use your best judgment.Â
- Add your pork, chicken stock, cumin, and onion powder to the pot. Bring the stock to a boil, and reduce heat to the higher end of medium-low. Cover. Cook for 3-4 hours, turning ever so frequently.Â
- Meanwhile, set your oven to broil. Scrub your peppers, and remove your tomatillos' outer gross Bulbasaur lookin' shell thing. Place all your peppers and tomatillos on a lined baking sheet and put in the preheated oven for about 7-10 minutes. It's going to char on the top and look all gross and scaley. This is normal. Pull them out, flip them over, and put them back in for another 7-10 minutes.Â
- Remove the baking sheet from the oven and let everything cool enough that they don't burn the fuck out of your fingers when you touch them. Remove all the stems from all the things.Â
- Pull the skins off of everything the best you can. If the skins aren't sliding right off the tomatillos, just leave it. It's fine. The skin should definitely easily just slide off the peppers. If you're a total bitch remove the seeds from the peppers. Throw all that shit in a blender along with the cilantro and blend until smooth.Â
- Shred your pork (which should just pull apart at this point with very little effort), and then pour your green goop in the pot along with your garlic. Salt and pepper it a little bit, but we can add more later. Cook for another 45 minutes, covered.Â
- Taste it. If it needs more of anything, add it. I've found that this recipe usually needs a little more salt than you would think. If your Verde tastes tart, your tomatillos may have been under roasted, which sometimes happens. Add a couple of teaspoons of baking soda, cover and cook for ten more minutes. It should even it out.Â
- Serve on literally any-fucking-thing. It will be delicious.Â
Looking for an easy weeknight version? Check out my Instant Pot Chicken Verde!
Notes
Looking for an easy weeknight version? Check out my Instant Pot Chicken Verde! http://www.justthefuckingrecipe.net/instant-pot-chicken-verde/
