Pork Chile Verde with Red Chile Salsa
"Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous hatch chiles are perfect), and the meat is pork. Tangy tomatillos balance the chiles and coat the slow-cooked pork. To up the regional cred, serve it "Christmas" style—with a combo of green and red chiles. Make it a meal: Serve with warm corn tortillas, avocado and spinach salad with honey-lime vinaigrette, and a dark beer like Negra Modelo (Mexico, $8 per six-pack). If you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesn't have. Look for it at Latin markets...."
INGREDIENTS
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3 cups (or more) chicken broth, divided
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1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
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1 bunch green onions, coarsely chopped
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1 1/2 cups (packed) fresh cilantro with tender stems
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Olive oil
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6 garlic cloves, peeled
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1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
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1 large onion, chopped (about 2 cups)
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1 tablespoon cumin seeds
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3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
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2 teaspoons dried oregano (preferably Mexican)
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1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
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Fresh cilantro
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Red chile salsa
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Ingredient info: Look for tomatillos (green, tomato-like fruits with papery husks) at supermarkets and Latin markets.
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