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Chile Verde

Pairs With Chardonnay, Sauvignon Blanc

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Difficulty:
Easy
Prep Time:
30 minutes
Cook Time:
360 minutes
Total Time:
390 minutes
Yield:
4 to 6 servings

Ingredients

For the Pork

  • 2 lbs pork shoulder (pork butt), trimmed and cut into 1½-inch cubes 4 lbs pork shoulder (pork butt), trimmed and cut into 1 1/2-inch cubes
  • 1 teaspoon kosher salt 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin 2 teaspoons ground cumin
  • 2 tablespoons vegetable oil 4 tablespoons vegetable oil

For the Verde Sauce

  • 1½ lbs fresh tomatillos, husks removed, rinsed and halved 3 lbs fresh tomatillos, husks removed, rinsed and halved
  • 2 large poblano peppers, halved and seeded 4 large poblano peppers, halved and seeded
  • 2 Anaheim chiles, halved and seeded 4 Anaheim chiles, halved and seeded
  • 1-2 jalapeño peppers, halved (remove seeds for mild heat) 2-4 jalapeno peppers, halved (remove seeds for mild heat)
  • 1 medium white onion, quartered 2 medium white onions, quartered
  • 6 garlic cloves, unpeeled 12 garlic cloves, unpeeled
  • ¼ cup fresh cilantro leaves 1/2 cup fresh cilantro leaves
  • 1 teaspoon Mexican oregano 2 teaspoons Mexican oregano
  • 1 teaspoon kosher salt 2 teaspoons kosher salt
  • SHORTCUT OPTION: Skip the homemade verde sauce and use 2½ cups high-quality salsa verde (such as Herdez, 505 Southwestern, or La Costena) plus ¼ cup fresh cilantro. Reduce added salt by half since store-bought salsa is higher in sodium. SHORTCUT OPTION: Skip the homemade verde sauce and use 5 cups high-quality salsa verde (such as Herdez, 505 Southwestern, or La Costena) plus 1/2 cup fresh cilantro. Reduce added salt by half since store-bought salsa is higher in sodium.

For the Stew

  • 1 medium yellow onion, diced 2 medium yellow onions, diced
  • 3 garlic cloves, minced 6 garlic cloves, minced
  • 2 cups low-sodium chicken broth 4 cups low-sodium chicken broth
  • 1 bay leaf 2 bay leaves
  • Juice of 1 lime Juice of 2 limes
  • ¼ cup fresh cilantro, chopped (for garnish) 1/2 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Cook time varies based on method

    2.5-3 hours (stovetop) / 6-8 hours (slow cooker) / 30 minutes (Instant Pot)

  2. Make the Verde Sauce (skip if using store-bought)

    Roast vegetables: Preheat oven to broil. Place tomatillos cut-side down on one baking sheet. On another sheet, arrange poblanos, Anaheims, jalapeños, onion quarters, and unpeeled garlic.

  3. Broil: Place sheets 6 inches from broiler. Broil tomatillos 8-10 minutes until lightly charred. Broil peppers and aromatics 12-15 minutes, turning once, until pepper skins are blackened.

  4. Blend: Cool 10 minutes, then peel garlic and remove most charred pepper skins. Blend all roasted vegetables with cilantro, oregano, and 1 teaspoon salt until smooth. Taste and add ¼ teaspoon cumin for extra warmth, or ½ teaspoon sugar if tomatillos are particularly tart.

  5. Make the Chile Verde

    Season and sear pork: Toss pork with salt, pepper, and cumin. Heat oil in Dutch oven over medium-high heat. Sear pork in batches until browned on all sides, about 6-8 minutes per batch. Remove pork.

  6. Create the stew: Add diced onion to pot, cook 5 minutes until softened. Add minced garlic, cook 30 seconds. Return pork to pot. Add 2 cups verde sauce (reserve ½ cup), chicken broth, and bay leaf. If stew seems too thick during cooking, add extra broth ¼ cup at a time. Bring to boil.

  7. Simmer: Reduce heat to low, cover, and simmer 2-2½ hours until pork is fork-tender. Finish: Remove bay leaf. Stir in remaining verde sauce, simmer uncovered 15 minutes. Add lime juice and taste for seasoning. Garnish with cilantro.

  8. Finish: Remove bay leaf. Stir in remaining verde sauce, simmer uncovered 15 minutes. Add lime juice and taste for seasoning. Garnish with cilantro.

  9. Alternative Cooking Methods

    Slow Cooker: After searing pork and sautéing onions, transfer to a slow cooker with 1½ cups verde sauce, 1 cup broth, and a bay leaf. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in the remaining sauce for the last 30 minutes.

  10. Instant Pot: Use the Sauté function for searing and onions. Add 1½ cups verde sauce, 1 cup broth, and a bay leaf. Pressure cook HIGH 30 minutes with natural release. Switch to Sauté, add remaining sauce, and simmer 10 minutes.

  11. Serving & Pairing

    Serve with warm corn tortillas, Mexican rice, or creamy polenta. Toppings: Mexican crema, queso fresco, sliced avocado, lime wedges Pair with: Rombauer Chardonnay.

  12. 5. Make-Ahead & Storage

    Verde sauce keeps 3 days refrigerated. Complete stew improves overnight in the refrigerator. Freezes well for up to 3 months.

Chili Verde Recipe.

Carneros Chardonnay

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Sonoma County Sauvignon Blanc

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