Chile Verde is a comforting Mexican-American stew with melt-in-your-mouth tender chunks of pork in a savory green sauce made from smoky roasted green chili peppers and tangy tomatillos.
What you need
- 4 pounds boneless pork shoulder, cut into 2-inch chunks
- 3/4 pound tomatillos (about 4 tomatillo), quartered, husks discarded
- 2/3 pound Poblano peppers (about 2 peppers), roughly chopped, seeds and stems discarded
- 6 ounces Anaheim or Cubanelle peppers (about 2 pepper), roughly chopped, seeds and stems discarded
- 2 serrano or jalapeño chilies, roughly chopped, stems discarded
- 8 ounces white onion (about 1 medium), roughly chopped
- 6 medium cloves garlic, peeled
- 1 Tsp whole cumin seed, toasted and ground
- 1/2 cup fresh cilantro
- 1 Tsp Asian fish sauce
Fresh corn tortillas and lime wedges, for serving
Instructions
- In a pressure cooker, combine pork, tomatillos, Poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure.
- Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine.
Serve immediately with tortillas and lime wedges.