Photo by Liz Dunn
This summer we are swimming in tomatillos from Eatwell Farms. It'd bad karma to toss out perfectly good vegetables, and I love chile verde. It's a 'proof dish" that I usually order when eating at an unfamiliar Mexican restaurant. Usually it's delicious, but even lackluster chile verde is good. It only seemed fair to try and make my own version.
- 2 lbs pork butt or shoulder, trimmed of fat and cut into 1-1/2 inch or smaller cubes
- 1 teaspoons salt
- 1 teaspoon white pepper
- Flour for dredging
- Oil for frying, try olive oil
- 1 medium sized yellow onion, chopped
- 1 medium bell pepper, diced
- 2 large jalapenos, roasted, seeds removed, and finely chopped
- 3 cloves garlic peeled and chopped
- 1 pound tomatillos, husked, roasted, and coarsely chopped
- 3/4 tablespoon dried mexican oregano
- 1 teaspoons ground cumin
- 3/4 tablespoon coriander powder
- 1/3 cup cilantro, cleaned and chopped
- 1-2 cups chicken broth or stock
Heat oil in a heavy-bottomed skillet over medium high heat and brown the floured pork chunks well in small batches, on all sides (dredge them in flour with salt and pepper in it). Remove the browned pork out of pan and place in a stew pot or slow cooker. Now is a good time to peel and roast the tomatillos. Spoon any extra water out of the pork fry pan, if any, leaving some fat. Saute the onions and peppers in the hot pork oil over medium heat, stirring occasionally until they just start to brown, about 5 minutes. Then add the garlic and cook 2 minutes more. Pour a little of the chicken broth into the pan and use it to collect some of the pork gravy. Then pour all of this over the meat in the larger pot. Or you can leave it in the skillet if it is large enough, and make it all in one pan.
Mix in the tomatillos, the spices and cilantro, then add enough chicken stock to just cover the meat. Turn the slow cooker on high for about 2 hours or if you prefer leave it on low overnight. Or if using the stove, bring to a boil and then reduce to a low simmer for 2-3 hours uncovered, or until the pork is tender. Serve with spanish style rice or serve with warm flour tortillas or hot garlic naan bread, and ice cold beer.