Award-winning Chile Verde

• total waktu: 3 hours 30 minutes

Bahan-bahan

For the Pork

2 lbs boneless pork shoulder, cut into 1-inch cubes

2 tablespoons salt, divided

2 teaspoons black pepper, divided

2 tablespoons vegetable oil

For the Sauce

1 lb tomatillos, husked and rinsed

1 poblano pepper

1 jalapeño pepper

1 white onion, halved

2 tablespoons extra virgin olive oil

2 garlic cloves

1 small bunch fresh cilantro

1 cup low-sodium chicken broth

3 tablespoons sour cream

Petunjuk

Preheat the oven to 400°F.

Pat the pork cubes dry with paper towels and season with 1 tablespoon salt and 1 teaspoon black pepper.

Heat the vegetable oil in a large heavy pot over medium-high heat.

Sear the pork in batches until browned on all sides. Do not overcrowd the pot. Remove the pork and set aside.

Place the tomatillos, poblano pepper, jalapeño, and onion halves on a parchment-lined baking sheet.

Drizzle with olive oil and season with the remaining salt and pepper.

Roast for about 30 minutes until the vegetables are softened and lightly blistered.

Let the vegetables cool slightly. Remove the stems and seeds from the poblano and jalapeño for a smoother flavor.

Add the roasted vegetables, garlic, cilantro, and chicken broth to a blender.

Blend until smooth or slightly chunky, depending on your preferred texture.

Pour the sauce into the same pot used for the pork.

Return the pork and any collected juices back into the pot.

Bring to a gentle simmer over medium-low heat.

Cover partially and cook for 2½–3 hours, stirring occasionally, until the pork becomes fork-tender and the sauce thickens.

Turn off the heat and stir in the sour cream until fully combined.

Taste and adjust with additional salt and pepper if needed.

Serve hot with rice, beans, tortillas, or fresh toppings. | Traditional Mexican Recipes