ReceptnaptárChile verde con puerco (green chile pork stew)
Chile verde con puerco is one of the best-loved stews of northern Mexico and the American Southwest. Tart tomatillos and roasted green chillies make a distinctive, vivid green sauce in which pork shoulder cooks until it falls apart. Most of the work happens under the lid, and because the flavours come together even better by the next day, it is ideal for entertaining.
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Method
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- Season the meat with salt and pepper and sprinkle with cumin. Heat the oven to the broil setting (220 °C).
- Put the tomatillos, chilies, half of the onion and the garlic on a baking sheet and broil for 8-10 minutes, until spotted with char.
- Meanwhile, heat the oil in a large pot over high heat and brown the meat all over in batches; remove.
- Purée the roasted vegetables with half of the cilantro and a little stock using an immersion blender.
- Sauté the remaining onion in the pot, then add the meat, the purée, the oregano and the stock.
- Bring to a boil, then simmer covered over low heat for 60-70 minutes, until the meat is falling-apart tender and the sauce is thick; sprinkle with the remaining cilantro and serve with rice or tortillas.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Grill the tomatillos and chillies until they are charred in patches, which gives the sauce a deeper, smokier flavour.
- Brown the meat in batches, because in a crowded pot it does not colour but releases liquid.
- Keep half the coriander for the end so that its fresh taste survives. The stew is even tastier the next day.
Frequently asked questions
Can I freeze it?
Yes, it keeps for 3 months with its sauce. Thaw it in the fridge and reheat over a low heat.
Can I make it with chicken?
Yes, with chicken thighs it is ready in 35-40 minutes. Breast meat dries out easily, so we recommend thigh.
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