Pork Chile Verde

Method

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1. Heat the grill to its highest setting. Spread the tomatillos, poblanos, jalapeños, onion and unpeeled garlic on a tray and grill for 10 to 12 minutes, turning once, until blistered and blackened in patches. Put the poblanos in a bowl, cover with a plate and leave them to steam for 10 minutes.

   Mark done Start 10 min timer

2. Peel the skins and seeds from the poblanos and squeeze the garlic from its skins. Blend all the vegetables with the juices from the tray and half of the coriander until fairly smooth.

   Mark done

3. Pat the pork dry and season with 1 teaspoon of the salt and the pepper. Heat 1 tablespoon of the oil in a large heavy pot over medium-high heat and brown the pork in 2 batches, 6 minutes for each, adding the second tablespoon of oil for the second batch.

   Mark done

4. Return all the pork to the pot. Add the cumin and oregano and cook for 30 seconds. Pour in the green salsa and the stock and bring to a simmer.

   Mark done Start 30 sec timer

5. Cover the pot, turn the heat to low and cook for 90 minutes, stirring now and then, until the pork is very tender.

   Mark done Start 90 min timer

6. Take off the lid and simmer for 25 minutes more, until the sauce has thickened and clings to the pork. Stir in the remaining coriander, the lime juice and the remaining salt and taste.

   Mark done Start 25 min timer

7. Serve in bowls with warm tortillas, rice and beans.

   Mark done

Chef’s Tips

• Grill the vegetables until they blister and blacken in places. The char is what gives the sauce its smoky depth.
• Brown the pork in batches. A crowded pot steams the meat, and the stew loses the flavour of the crust.
• Finish the stew uncovered. The sauce should coat the pork, and a thin sauce tastes of tomatillo and little else.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Warm flour tortillas
• Cilantro lime rice
• Pinto beans

Storage & Reheating

Keep in the fridge up to 4 days. It is better on the second day. Reheat gently and freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.