Ryan’s Chile Verde
1-2 lbs tomatillos
5 garlic cloves (not chopped)
1-2 jalapenos (seeded, and/or just depending on how hot you want it)
2 Anaheim or poblano chiles (optional, but it adds flavor and creates a larger amount of chile verde)
1 bunch cilantro leaves
2-4 pounds pork roast cut into 1 to 2-inch cubes (pork loin, pork shoulder, etc)
1-2 tbs olive oil
1-2 yellow onions (sounds like a lot, but it enhances the flavor and you do not taste the onions much)
3 garlic cloves chopped or grated
1 Tbs oregano
2 1/2 cups chicken broth (I use water with Better than Bouillion chicken base – stuff is awsome)
Small pinch of ground cloves (optional)
Salt & pepper
2 tsp cumin
1-2 bay leaves
- Remove husks from tomatillos and rinse. Grill on the grill (that’s what I do) or put in oven along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes.
- Place tomatillos into blender. Remove the roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
- Season the pork cubes with salt and pepper. Heat olive oil in a large pot over medium high heat and brown pork chunks well on all sides. Lift pork out of pan and place in bowl, set aside. You can skip this step if you are short on time.
- Place the onions and garlic in the same skillet and cook about 5 minutes. Add pork back to the pot. Add the oregano and tomatillo chile verde sauce, chicken stock, and a pinch of cloves to the pork and onions. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)
- Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. I use a pressure cooker and it takes 45 minutes.
Adjust the seasoning to taste with salt and pepper. Serve with rice and tortillas.