braised pork chile verde montage

Pork Chile Verde

It’s a hearty, comforting Mexican icon. Superb in tacos, burritos, over rice or even just in a damn bowl, Pork Chile Verde is a staple on both sides of the border. Thanks to one of Food & Wine’s Best of the Best cookbooks from years back, I stumbled upon a Rick Bayless version where chunks of pork shoulder are braised slowly in an oven along with tomatillos, cilantro and pickled jalapeños. Despite countless versions of Pork Chile Verde out there, I have yet to steer from this one. And my cookbook has the stains to prove it.

Here is how you make it.

Ingredients

  • 2.5 pounds of pork shoulder, cut into 1.5″ cubes
  • 1 pound tomatillos(husks removed)
  • 3-4 cloves of garlic
  • 3-4 pickled jalapeños, stems removed and seeds removed if you want less heat(def. leave at least half in!)
  • 1/2 cup of cilantro, rinsed and divided
  • 2 cans of Cannellini beans, drained and rinsed
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon of salt + more to taste
  • sugar to taste

Essential Equipment

  • Dutch Oven/ Enameled Cast Iron oven
  • Blender or Immersion Blender

Prep/cooking time

  • 15 minutes of prep, cooking time 3.5 hours(3 hours inactive)
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