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.
- 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
- Dutch Oven/ Enameled Cast Iron oven
- Blender or Immersion Blender
- 15 minutes of prep, cooking time 3.5 hours(3 hours inactive)