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chile verde sauce with pork/ chile verde con cerdo

★★★★★ 8
a recipe by
Juliann Esquivel
Florida City, FL

Chile Verde Sauce with Pork, is cooked with the pork simmered in the sauce for a few hours until tender. On some occasions I use thick pork chops I brown the chops and then cook them in the chile verde sauce for a few hours. The secret are the plump tomatillos, poblanos, onions, jalapenos, all pre roasted for that delicous earthy flavor. Either way the meat simmered in the sauce or pork chops they come out incredibly good. You can adjust the heat with jalapenos one or more seeds or no seeds. This recipe was my grandmothers and has been handed down for generations. Serve with Mexican rice and warm tortillas it is aromatic and delicious. Enjoy. PS Don't eat pork? You can make with chicken, or beef(increase cooking time if making beef) . Sometimes I make with spare ribs. Enjoy

★★★★★ 8
serves 6 to 8
cook time 2 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For chile verde sauce with pork/ chile verde con cerdo

  • 6 lg
    tomatillos, husk removed, rinsed and cut in halves, lightly chared
  • 2 lg
    poblano peppers, seeded & lightly chared under the broiler on all sides
  • 1 lg
    sweet onion cut in half, peeled and lightly chared
  • 1 lg
    jalapeno seeded, cut lenghtwise in half and lightly chared, for heat leave seeds in
  • 4 lg
    cloves of garlic lightly chared
  • 1/4 c
    diced fresh cilantro
  • 2 1/2 lb
    pork loin, cut into bite sized 1/2 inch pieces
  • 2 1/2 c
    pork broth if you have it or chicken broth
  • 1/2 tsp
    dried mexican oregano
  • 1/2 tsp
    powdered cumin
  • 1 tsp
    sea salt
  • 1/4 tsp
    fresh ground black pepper
  • 1 tsp
    garlic powder
  • 1/3 c
    olive oil
  • 1/4 tsp
  • 1/4 c
  • 1/2 tsp
    extra seasonings salt, pepper, cumin, orgeano, garli powder

How To Make chile verde sauce with pork/ chile verde con cerdo

  • 1
    Start by cutting your pork loin into 1/2 inch bite sized pieces. Nest season the pork meat with salt, pepper, cumin powder, oregano, garlic powder, and the oil. Put into a large freezer bag squeeze out as much air as possible and seal. Then mush bag real well making sure to mix the meat real good with the seasonings. Put into the fridge overnight for the best flavor. If you are pressed for time leave like this for at least two hours.
  • 2
    Next day remove papery husk from your tomatillos rinse under cool water removing the outer residue, cut them in half. Slice the onion in quarters, leave your poblanos whole just rinse first. Slice your jalapenos in half lengthwise remove seeds and membranes. Peel the garlic cloves. Next rub a little oil on a large cookie sheet or large baking pan put tomatillos cut side down place the onions alongside on the sheet pan. Place both the poblanos on the sheet and the cloves of garlic. Place the jalapenos cut side down as well. Place pan under the broiler and char everthing lightly about 5 minutes. When the tomatillos, and the onions start to brown lightly turn the onions only. You can remove the tomatillos as soon as the turn a little brown you do not want the tomatillos to turn real black, just a light char do the same with the garlic brown evenly on all sides do the same with the onion. Turn your jalapenos over so the inside will brown a little too. You will remove all the veggies except the poblanos as soon as the veggies turn a little brown. Keep turning the poblanos until they char black on all sides. Remove them when all charred and place in a freezer bag and seal for about 15 minutes. After 15 minutes have passed remove poblano peppers one at a time and rub so thet the charred skin comes off. Do both poblanos this way. Then remove the core and the seeds. Next place all the roasted veggies in the blender and blend along with a the fresh cilantro, and a little more salt, pepper, garlic powder, cumin powder, and the sugar. Start the blender on pulse to get started then go to blend making sure all the ingredients get well blended. You might have to do this in a few batches until all your veggies are well blended. Now set this all aside and go back to your pork meat.
  • 3
    Take out the pork from the refrigerator. In a deep heavy pot add 1/2 cup oil and heat until hot start to sear your pork meat in batches make sure your sear on all sides then remove to a different pan as you finish searing the rest of the meat. When done add a little more oil wait until it heats up and add your blended veggies to the hot pan, stir real good cook for about two minutes and add the chicken broth and mix real well. Taste the sauce to see if you have it seasoned well enough. Next add the meat back into the pot; cover lower the heat to slow simmer and cook for two hours.
  • 4
    After the meat has cooked for two hours take 1/4 cup cool water and add four or five tablespoons of corn starch. Make a slurry mixing well the corn starch in the water until all is disolved. Mix the slurry into the hot broth, Keep stirring until the broth has thickend and cooked for about 5 or 6 minutes. Remove from heat and serve along side my Mexican rice and refried beans. Recipes are posted. Don't forget to serve the warm tortillas with this recipe. My kids love to put a a few spoonfuls of chile verde pork meat with rice in a tortilla and roll it up and eat as a taco. either way they are delicious. To make the chile verde sauce hotter just add more jalapenos. In the recipe I only show one jalapeno some people do not like to much heat in their chile verde sauce. If you are using beef cubes sear add the sauce and slow cook for three hours. If using chicken brown chicken add the sauce and cook for about one hour and 15 minutes. Enjoy
  • 5
    I will post my picture this weekend

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