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Chile verde has always been a favorite of mine, but not so much with the rest of my family. My daughter and son would always eat it but just weren’t too enthused. So the other day when I was rumaging through the fridge looking for dinner ideas, I found a single pork tenderloin that hadn’t been used for the weekend barbecue and decided it either had to be cooked or frozen. But what to do? I didn’t really want barbecue again, so I kept on foraging. I found a couple bunches of cilantro, chicken stock and sour cream but not much else. A quick look at the counter revealed red and yellow onion, garlic and jalapenos. Hmm, sounds like a few additions I’ve got a nice chile verde going. But back to the previous point-my kids aren’t nuts about it.
Today I decided I was going to change their minds.I made a quick list and ran to the store picking up tomatillos, 1 ear of corn, potatoes, corn tortillas, some poblano chiles and a pound of pork shoulder to add a little fat and flavor. While this is not a traditional chile verde (thus the name chile verde stew), it proved to be a winner at this house and was inhaled. Enjoy!
I peeled the husk off of 7 tomatillos (I know there’s only six in the picture-I added another one), then washed them under cold water to remove the sticky film and cut them in half.
I heated a dry nonstick pan over medium high and added the tomatillos cut side down in batches and cooked for about 3 minutes then turned them over and browned another 3 minutes. I cut 3 large slices of red onion and browned them the same way along with 3 cloves of garlic.
I added the tomatillos, onion and garlic to my food processor along with 2 chopped jalapeno chiles, 1 teaspoon honey, couple pinches of kosher salt and 2 tablespoons of water. I whirled it until smooth and set aside.
I roasted 3 poblano chiles on the grill until they were well blackened, then placed them in a bowl covered with foil to steam. After 15 minutes, I removed the skin, seeds and stems and diced them up.
I cut 2 pounds of pork into cubes (I used 1 pound of tenderloin and 1 pound of butt as I had the tenderloin on hand), but you can use all loin or butt as you prefer. I added 2 tablespoons oil to a large heavy bottomed pot over high heat and browned the pork for about 5-6 minutes then removed it to a plate and poured off the fat from the pot.
I heated 1 tablespoon oil to the same pot and cooked 1 1/2 diced onion, and 8 minced garlic cloves over medium heat until softened about 5-6 minutes.
I added the chopped poblanos, 2 diced jalapeno chiles, 1 1/2 teaspoons dried Mexican oregano, 2 teaspoons ground cumin and 2 bay leaves and cooked another 3 minutes. I added 1 1/4 cups of the reserved tomatillo salsa and cooked another 2 minutes.
I added 7 cups of chicken stock and returned the pork to the pot. I brought the whole thing to a boil, then reduced to low and simmered for 1 1/2 hours with the lid askew to vent and help reduce the stock. After 1 1/2 hours I added 2 peeled and diced russet potatoes, the kernals from 1 ear of corn along with 1/2 bunch of chopped cilantro and cooked for another 15 minutes. After 15 minutes I stirred in 8 ounces of sour cream to finish the dish.
And this was the end result. My kids wanted a little extra sour cream on theirs, so I was happy to oblige. We served this with crunchy seasoned tortilla strips as well. For a recipe, see Ken’s Kickin’ Posole. Enjoy!
- 7 medium tomatillos halved with husk removed and washed thoroughly
- 3 garlic cloves
- 3 large slices red onion
- ½ bunch cilantro
- 1 teaspoon honey
- 2 tablespoons water
- 2 pinches kosher salt
- 2 pounds pork loin or butt cubed into bites
- 3 tablespoons oil divided
- 1½ onions diced
- 8 garlic cloves minced
- 2 teaspoons ground cumin
- 1½ teaspoons dried Mexican oregano
- 3 poblano chiles roasted with skin, seeds and stems removed then diced
- 2 jalapeno chiles diced
- 2 bay leaves
- 1¼ cup tomatillo salsa
- 7 cups chicken stock
- 2 russet potatoes peeled and diced
- 1 ear of corn kernals
- ½ bunch cilantro finely chopped
- 8 ounces sour cream
- To make the salsa, brown the tomatillos cut side down in a dry nonstick pan over medium high heat for about 3 minutes then flip and brown another 3 minutes. This will have to be done in batches. Add the red onion slices and garlic and brown in the same manner. Add all these to a food processor along with the other salsa ingredients and process until it's smooth. Set aside in a bowl.
- Add 2 tablespoons oil to a large heavy bottomed pot over high heat and brown the pork for about 6 minutes then remove to a plate and pour off the fat.
- Reduce the heat to medium and add the other tablespoon oil. Add the chopped onion and minced garlic cooking for about 5 minutes until softened. Add the diced pobalano, jalapeno, cumin, oregano and bay leaves and cook for 2-3 minutes. Add 1¼ cup of the reserved tomatillo salsa and cook for 2 minutes. Add the chicken stock and increase the heat to bring to a boil then reduce to low and let simmer with the lid askew to vent for 1½ hours.
- After 1½ hours, add the corn kernals, potatoes and ½ bunch cilantro and simmer for 15 minutes until the potatoes are tender. Stir in the sour cream and serve.