This Mexican pork chili (chile verde) is cooked with the low and slow method in the oven, adding a real depth of flavor that makes the pork fall-apart tender.
Ingredients
- 1 ½ pounds fresh tomatillos, or more to taste, husks removed
- 3 serrano peppers
- 4 cloves garlic, peeled
- 1 tablespoon olive oil
- 3 tablespoons lard
- 3 pounds pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes
- 2 teaspoons garlic salt
- ½ teaspoon ground black pepper
- 1 medium yellow onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- ½ cup red wine
- 1 cup low-sodium chicken stock
- 1/3 cup chopped fresh cilantro
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
Step 3
Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
Step 4
While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
Step 5
Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
Step 6
Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.
Cook’s Notes:
Vegetable oil may be used in place of lard.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 221 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat5g | 27% |
Cholesterol48mg | 16% |
Sodium508mg | 22% |
Total Carbohydrate6g | 2% |
Dietary Fiber2g | 6% |
Total Sugars3g | |
Protein13g | |
Vitamin C17mg | 85% |
Calcium27mg | 2% |
Iron1mg | 8% |
Potassium382mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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