Peppered Earth Chile Verde

A hearty stew with pork and green chiles. Visit us at the farmer’s markets in Portland and Hillsdale for fresh roasted green chiles late summer through fall.

Ingredients

2 tablespoons olive oil

1 lb. pork loin, cut in 1” cubes

1 large onion, diced

3 large cloves garlic, minced

1/2 lb. tomatillos, husks removed, pureed

6-8 green chile peppers, roasted, peeled, seeded and diced

1-2 jalapenos or other hot chiles, seeded and finely chopped, (optional)

1/2 cup chicken broth

Salt and pepper to taste

Instructions

Heat oil in a large pot such as a dutch oven.

When the oil is hot, brown the pork cubes. Remove and set aside. Reduce the heat and add the onion and cook until the onion softens and appears translucent. Add the garlic and cook another minute.

Next, add the pork back into the pot and add the remaining ingredients: carrot, tomatillo puree, chiles, and broth.

Bring the stew to a boil, then reduce the heat and simmer uncovered until the pork is very tender 1 1/2 to 2 hours. Season as needed.

Serve with tortillas or corn bread.

Click the image above to download and print the recipe card.

Tips for the Best Chile Verde

• Meat Selection: Pork shoulder (pork butt) is the ideal cut. Its rich marbling breaks down during slow simmering to make every bite super tender and juicy.

• Flavor Boost: Broiling your tomatillos and green chiles until the skins char slightly adds a subtle, delicious smoky depth to your green salsa base.

• Serving Ideas: Serve hot with warm corn tortillas, a side of Mexican rice, fresh cilantro, lime wedges, or alongside warm cornbread!