Chile Verde with Pork
- 3 pounds trimmed pork shoulder, cut into 1-inch cubes
- Kosher salt
- 5 poblano pepper
- 5 cubanelle peppers
- 2 pounds tomatillos (about 15 medium), husks removed
- 6 whole garlic cloves
- 2 jalapeño peppers, stems removed, split in half lengthwise
- 3 tablespoons vegetable oil
- 2 cups loosely packed cilantro leaves
- 1 large onion, finely diced (about 1 1/2 cups)
- 1 tablespoon ground cumin
- 1 quart chicken stock
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cilantro, loosely packed leaves (2 cups)
- Cumin, ground (1 tablespoon)
- Jalapeno peppers (2)
- Onion, finely diced (about 1 1/2 cups), large (1)
- Poblano pepper (5)
- Tomatillos (2 pounds)
- Meat
- Pork shoulder (3 pounds)
- Canned Goods
Chicken stock (1 quart)
- Cooking & Baking
- Cubanelle peppers (5)
- Garlic cloves, whole (6)
- Kosher salt (1)
- Vegetable oil (3 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 28, 2011 (2 years ago).
11 people saved this recipe.
