Let's Make. . . Chile Verde

Chile Verde is one of my favorite Mexican stews. . .slow braised pork nestled in a roasted tomatillo sauce. . what could be better? Years and years ago, when recipe boards were a novel idea, someone asked for a recipe for chile verde. I posted one, adding the pinch of sugar my abuelita always added. That caused a riot of sorts. . .suddenly the recipe was not "authentic" because true chile verde or even salsa tomatillo would NEVER have sugar in it. Well, perhaps these people knew more than me or my grandmother but this is HER recipe and to me, it's authentic, sugar and all!

Chile Verde

3 lbs pork meat, butt or shoulder (I like butt *chortle*), trimmed, cut into 2" cubes
4 tablespoons olive oil or freshly rendered pork lard
2 lbs tomatillos, husked and rinsed
1/2 white onion, whole
3-4 green onions, white and green parts (remove roots after roasting)
2-3 poblano chiles
2 jalapenos (or more depending how spicy you like your food)
6 cloves garlic, unpeeled
1 bunch of cilantro
1 teaspoon dried Mexican oregano
1/2 teaspoon freshly ground toasted cumin
1 1/2 cups chicken stock or water
salt, pepper and a big pinch of sugar

Char is IMPORTANT!

Heat a comal, griddle or broiler and toast/roast the chiles, onion (flesh side down), garlic cloves (in husks) and tomatillos. Place the chiles in a plasic bag or bowl covered with plastic and let steam to loosen skin. Remove chile skins. Peel the toasted garlic and place the tomatillos, onions, chiles, garlic and cilantro in a blender and blend until you have a somewhat smooth puree. Set aside.

Don't overcrowd the meat to get a nice even brown!

Season the meat well with salt and pepper, brown meat cubes, doing so in batches so the meat browns nicely. Remove meat, set aside.



Be careful of splatters!

Turn the heat up and add the tomatillo salsa to the pot, it will splatter so use caution. Heat and reduce by 1/3. Add the meat, cumin, oregan, sugar, salt & pepper and the stock or water. Return to a low simmer and cook until the meat is fork tender - about 1 1/2 to 2 hours. Taste sauce and adjust seasoning.

Serve with warm tortillas, rice, beans and avocado.