Author Pam - For the Love of Cooking / Original by Simply Recipes
Equipment
Baking Sheet
Food Processor or Blender
Large Dutch oven
Ingredients
Pork Verde:
10-12tomatillos
5garlic clovesnot peeled
1jalapenoseeds and ribs removed, chopped
1Pasilla chilecored, seeded, and flattened
1bunch of cilantro leavescleaned and chopped
1 ½ to 2lbsof pork shouldertrimmed of excess fat and cut into 2-inch cubes
Sea salt and freshly cracked black pepperto taste
1tbspOlive oil
2yellow onions
3garlic clovespeeled and finely chopped
2Tbspof chopped fresh oregano or 1 Tbsp of dried oregano
2 ½cupschicken stock
Cilantro and Lime Sour Cream:
½cupof sour cream
½tbspsweet yellow onionfinely chopped
1tbspfresh cilantrofinely chopped
Juice of half a lime
½cloveof garlicminced
Sea salt and fresh cracked pepper to taste
Other ingredients:
Flour or corn tortillas
Cilantro and Lime Sour Creamrecipe below
Cotija cheese
Fresh cilantrochopped finely (garnish)
Instructions
Char the veggies by positioning the oven rack close to the broiler. Cover a baking sheet with tin foil (for easier clean-up). Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves and the cored, seeded, and flattened chile pepper, skin side up on a baking sheet.
Broil in the oven until the tomatillos, garlic, and chile are blackened - about 5-7 minutes.
Transfer the chile pepper to a small bowl, cover with plastic wrap, and let cool for 7-10 minutes. Once the pepper is cool enough to handle, carefully remove the blackened skin.
Make the sauce by placing the tomatillos, skins included, into a food processor or blender. Remove the now roasted garlic cloves from their skins then add them to the processor. Add the chopped jalapeno pepper, the chile, any extra juice from the roasting tray and cilantro then pulse until all ingredients are finely chopped and mixed.
Season the pork cubes generously with sea salt, freshly cracked pepper, and oregano, to taste.
Sear the meat by heating the olive oil in a large Dutch oven over medium-high heat then brown pork chunks on all sides. Remove pork from the Dutch oven and set it aside.
Cook the onions by adding the olive oil to the same large Dutch oven over medium-high heat, add the onions and cook until tender, about 4-5 minutes. Add the garlic and cook, stirring constantly, for 60 seconds.
Simmer the pork verde by adding the pork to the onion mixture then pour your chile verde sauce on top the add enough chicken stock to cover the meat then season with a bit more salt, pepper, and oregano to taste, but be careful not to add too much because the chile verde will continue to cook down and concentrate a bit. Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork-tender.
Meanwhile, make the cilantro and lime sour cream by combining all ingredients; set aside in the refrigerator to allow flavors time to mingle while the chile verde cooks.
To serve, make a burrito if desired, by placing the meat and sauce inside a warmed flour or corn tortilla then add a bit of cotija cheese. Roll into a burrito or taco, and cover with more verde sauce. Enjoy.