Green Chili Pork
This uniquely flavored Green Chili Pork is made with fall-apart tender pork shoulder, fresh tomatillos, and green chiles. You'll love the versatility of this dish and how easy it is to repurpose leftovers into a meal that feels like something totally new.
Servings: 8
Ingredients
- 1 pound tomatillos paper removed
- 1 pound hatch chile peppers (anaheim or poblanos will work)
- 2 cloves garlic minced
- 1/2 small onion finely chopped
- 1 teaspoon cumin
- 2 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cilantro
- 3 Tablespoons olive oil divided
- 3 cups chicken stock
- 3 pounds pork shoulder trimmed and cut into cubes
Instructions
- Preheat oven to 450º F
- On a lined baking sheet drizzle olive oil over hatch chile peppers and tomatillos. Place in oven and cook until the skin starts to char. Turn over, so most of the skin ends up charred. Remove from the oven, and place in a bowl. Cover immediately with plastic wrap. Let sit for 15 minutes.1 pound tomatillos, 1 pound hatch chile peppers
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add onions and garlic, and saute until soft.2 cloves garlic, 1/2 small onion, 3 Tablespoons olive oil
- After 15 minutes, when the peppers are cool enough to handle, start peeling away the skin. Cut off the stem, and remove the seeds. Place into a blender. If the tomatillos have a stem, cut off and place in the blender.
- Add sautéed onion mixture, cumin, oregano, salt, pepper, and cilantro to the blender. Blend until smooth.1 teaspoon cumin, 2 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 cup cilantro
- In a large dutch oven or stock pot heat 2 Tbsp olive oil over medium high heat. Season cubed pork with salt and pepper. Add to the pot, and cook until browned.3 pounds pork shoulder
- Stir in the blended chili mixture and chicken stock. Bring to a boil, then reduce to a simmer (uncovered) and cook for about 3 hours, stirring occasionally.3 cups chicken stock
- If the chile sauce reduces too much, you can stir in a little more chicken stock.
Notes
Served over corn tortillas topped with avocado and Queso Fresco.
Nutrition
Calories: 624kcal | Carbohydrates: 14g | Protein: 44g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 25g | Cholesterol: 156mg | Sodium: 516mg | Fiber: 2g | Sugar: 7g
