Chili Verde with Pork Recipe

You’ll absolutely love this Chile Verde with Pork (Chile Verde Con Cerdo) recipe! The pork turns incredibly tender—practically melting in your mouth—and the rich, layered flavors come together perfectly. It’s a dish that’s as enjoyable to prepare as it is to eat!

Chili Verde with Pork 

US Wellness Meats Shopping List: Pork Butt Roast or Pork Shoulder Roast

by; Jacqueline Anderson | A Busy Kitchen

Ingredients:

• 1  (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces, trimmings reserved
• 1 tablespoon -plus 1 teaspoon kosher salt, divided
• 1 cup water
• 1.5 pounds tomatillos, husks and stems removed, rinsed well, and dried
• 5 poblano chiles, stemmed, halved, and seeded
• 1 large onion, cut into 8 wedges
• 7 garlic cloves, unpeeled
• 1 jalapeño chile, stemmed and halved
• 1  tablespoon Avocado Oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1 Pinch ground cloves
• 1 Bay leaves
• 3 TBSP Sugar
• 2 teaspoon pepper
• 1/2 cup minced fresh cilantro, plus extra for serving
• Flour Tortillas
• Lime Wedges

Instructions:

Prepare the Pork

1. Toss pork pieces with 1 tablespoon salt in a large bowl. Cover and refrigerate for 1 hour.
2. Meanwhile, chop pork trimmings coarse. Transfer to a Dutch oven. Add 1 cup water and bring to a simmer over high heat. Cook, adjusting heat to maintain a vigorous simmer and stirring occasionally, until all liquid evaporates and trimmings begin to sizzle, about 12 minutes. Continue to cook, stirring frequently, until dark fond forms on the bottom of the pot and trimmings have browned and crisped, about 6 minutes longer. Using a slotted spoon, discard the trimmings. Pour off all but 2 tablespoons fat; set aside.

Prepare the Vegetables

1. Adjust 1 oven rack to the lower-middle position and the second rack 6 inches from the broiler element and heat the broiler. Line rimmed baking sheet with aluminum foil. Place tomatillos, poblanos, onion, garlic, and jalapeño on a prepared sheet tray and drizzle with oil. Arrange chiles skin side up. Broil until chile skins are blackened and vegetables begin to soften, 10 to 13 minutes, rotating sheet halfway through broiling. Transfer poblanos, jalapeño, and garlic to the cutting board.
2. Turn off the broiler and heat the oven to 325 degrees. Transfer the tomatillos, onion, and any accumulated juices to the food processor. When the poblanos, jalapeño, and garlic are cool enough to handle, remove and discard the skins (it’s OK if some small bits of chile skin remain).
3. Remove the seeds from jalapeño and reserve them. Add the poblanos, jalapeño, and garlic to the processor. Pulse until the mixture is roughly pureed, about 10 pulses, scraping down the sides of the bowl as needed. If a spicier chili is desired, add the reserved jalapeño seeds and pulse 3 times.

Assemble Chili

1. Heat reserved fat in a Dutch oven over medium heat until just shimmering. Add oregano, cumin, cinnamon, and cloves and cook, stirring constantly, until fragrant, about 30 seconds.
2. Stir in tomatillo mixture, bay leaves, sugar, pepper, and remaining 1 teaspoon salt, scraping up any browned bits. Stir in pork and bring to a simmer. Cover, transfer to the oven, and cook until pork is tender, about 2-2 1/2 hours, stirring halfway through cooking.
3. Remove the pot from the oven and let it sit, covered, for 10 minutes. Discard bay leaves. Using a heatproof rubber spatula, scrape browned bits from the sides of the pot. Stir in any fat that has risen to the top of chili.
4. Stir in cilantro; season with salt and pepper to taste. Serve, passing lime wedges and extra cilantro separately. Dish chili into warm flour tortillas and serve.

See the original recipe at A Busy Kitchen along with many more scrumptious recipes.

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