Pork Chile Verde

In a previous post I detailed how to make Chile Verde Base.

When I take the time to make the base, I make several batches at once. I then freeze the base into 1 cup portions.

In this tutorial I will show you how to make Pork Chile Verde, using the prepared base.

I start with a boneless pork loin roast, or pork cushion roast. The roast is cut into 1/2" pieces.

The meat is given a quick pan fry, in olive oil, and sprinkled with salt and pepper. I divide the pork, oil and seasoning into two batches. The goal is to brown the meat, instead of steaming.

The meat is transferred to a crock pot.

The Chile Verde Base, water, chicken bouillon cubes, cumin and pepper, are added to the crock.

The Pork Chile Verde cooks, on high heat, for two hours; until the meat is fork tender.

You can serve this as chile, with warm buttered tortillas, and jalapeno sauce, on the side.

Or, my favorite way, is to make a Pork Chile Verde Burrito.

Or Chile Verde Home Fries.

PORK CHILE VERDE

INGREDIENTS:

2 Pounds boneless pork loin roast, cut into 1/2" cubes, divided                                                                  

3 Tablespoons olive oil, divided                                                             
1/2 Teaspoon salt, divided                                                                      

1/2 Teaspoon pepper, divided                                                                

2 Cups Chile Verde Base (see link)

2 Cups water

3 Chicken bouillon cubes

1/2 Teaspoon cumin

1/2 Teaspoon pepper

Jarred jalapeno sauce, as desired

DIRECTIONS:

Cook pork in two batches: Heat half of the olive oil, in a large frying pan, over medium high heat. Brown half of the pork, seasoning with half of the salt and pepper. Repeat. Transfer cooked pork to a crock pot. Add Chile Verde Base, water, bouillon cubes, cumin and pepper. Cover crock pot. Cook on high for two hours, or until meat is fork tender. Serve with jalapeno sauce, if desired. Makes 6 1/2 cups.

SERVING SUGGESTIONS:

Pork Chile Verde, with warm buttered tortillas

Chile Verde Nachos

Chile Verde Burrito

Chile Verde and Cheese over Home Fries     





Pork Chile Verde Base

Pork Chile Verde has to be my all time favorite recipe. I've tried lots of Chile Verde in Mexican restaurants. I am usually disappointed. The general problem is the broth is watered down, as are the ingredients. After lots of experimenting, I would have to say, "I've got this!"

I start with the perfect blend of fresh ingredients: milperos (tiny) tomatillos, pasilla pepper, jalapeno, yellow bell peppers, green bell peppers, yellow onion, red onion and garlic. The vegetables are drizzled in olive oil, then seasoned with salt and pepper. They are roasted at 400 degrees for one hour. *Try to find the milperos tomatillos, they are less tart than the standard size tomatillos.

While the vegetables are still warm I process everything through the food mill.

Then I strain the verde sauce through a fine mesh strainer.

These are the discards from a double batch of chile verde. Some recipes call for blending ingredients. I take the extra steps because I want a smooth sauce, with minimal seeds.

This is the sauce that has been processed and strained. It is definitely worth the effort, and is why you won't find chile verde sauce like this in your local Mexican restaurant! I recommend you double or triple the vegetable base of this recipe and freeze batches for future use.

PORK CHILE VERDE BASE
4 Pounds milperos (tiny) tomatillos
3 Pasilla peppers
6 Large Jalapeno peppers
2 Yellow bell peppers
2 Green bell peppers
1 Small yellow onion
1 Large red onion
1 Head garlic
3 Tablespoons olive oil
1 Teaspoon pepper
1 Teaspoon sea salt

DIRECTIONS:
Prepare vegetables for roasting by cutting the peppers in half and laying cut side down on a baking tray. Peel onions; cut in quarters and lay on a baking tray. To prepare the garlic head: cut across the top of the head of garlic, to reveal the cloves. Layer vegetables onto baking trays. Drizzle with olive oil. Season with salt and pepper. Roast at 400 degrees for one hour. While vegetables are still warm, process, using a food mill. Strain verde sauce through a fine mesh strainer to remove remaining seeds. Use as a base for Pork Chile Verde. Makes 6 cups. (enough for 2 recipes). Base can be divided and stored in the freezer.