chile verde

How To Make chile verde

• 1

  Peel the papery husks from the tomatillos. Rinse the tomatillos, poblano peppers, and jalapeño peppers under cold water and dry them with paper towels. Slice the jalapenos in half lengthwise (see picture). For a milder salsa verde, remove the seeds and veins from the jalapenos. Coat everything with olive oil and place the poblanos on one baking pan and the tomatillos and the jalapenos on another baking pan.
• 2

  Roast the peppers and tomatillos under the oven broiler on high heat for about 7-10 minutes or until blistered. The tomatillos and jalapenos will be ready 1-2 minutes ahead of the poblanos. Add the poblanos and jalapenos to a plastic bag and seal them up.
• 3

  Steam for 5 minutes, and peel the skin from the peppers. Add the peppers, tomatillos, and cilantro to a food processor and pulse several times until smooth.
• 4

  Heat a little vegetable oil in a Dutch oven over medium-high heat. Add the pork in a single layer and cook until browned, then flip and cook the other side until browned. Work in batches, and don't crowd the pan. Move the browned pieces of pork to a plate and cover to keep warm.
• 5

  If needed, add a little more vegetable oil to the Dutch oven over medium heat. Add the onions and cook until soft. Reduce the heat to low and add the minced garlic, oregano, and cumin. Cook for one minute while stirring constantly.
• 6

  Stir in the chicken broth, cooked pork, and tomatillo pepper mixture. Cover the pot and place it in the oven at 325 degrees for 2-2 1/2 hours or until fork tender. Remove from the oven, stir in the lime juice, and sprinkle with chopped fresh cilantro.
• 7

  Serve over cilantro lime rice with chopped avocado.
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