Best Pork N Green Chili Tortillas Recipes

CHILE VERDE PORK

Steps:

• Season pork pieces on all sides with salt and pepper.
• Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
• Remove the pork from the pot. Add a little additional oil to pan, if needed.
• Add onion and saute until tender. Add garlic and cook for 30 seconds.
• Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
• Reduce heat to medium-low, cover, and simmer for 2-4 hours.
• Meanwhile, make the sauce.
• Place rack on second to top level of oven and turn the oven to high broil.
• Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
• Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
• Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
• Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
• Add the peppers, tomatillos and cilantro to a blender and puree.
• Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
• Serve with tortillas, and a side of Mexican rice and beans.

NEW MEXICO CHILE VERDE (GREEN CHILI)

Steps:

• Heat the oil in a large pot over medium-high heat. Add the pork and 2 teaspoons of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 tablespoon.
• Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well.
• Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally.
• Take 2 forks and break the pork up even more. Salt and pepper to taste.

PORK CHILI VERDE (GREEN PORK CHILI)

Steps:

• Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
• Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
• Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.