{"id":647,"date":"2020-08-02T18:02:03","date_gmt":"2020-08-02T18:02:03","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=647"},"modified":"2026-01-01T18:59:19","modified_gmt":"2026-01-01T18:59:19","slug":"chile-verde-pork-in-green-chili-salsa","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chile-verde-pork-in-green-chili-salsa\/","title":{"rendered":"Chile Verde (Pork in Green Chili Salsa)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chile Verde (Pork in Green Chili Salsa)<\/span><\/h2>\n
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Chile Verde takes its name from three types of green chiles, which are combined with green tomatillos to make an olive-green sauce with a gently tart and spicy edge. Never overpowering, it\u2019s a perfect match for the richness of the pork.<\/span><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Cathy Thomas<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> teaspoons<\/span> whole cumin seeds<\/span><\/li>
  • 1<\/span> whole clove<\/span><\/li>
  • 1<\/span> teaspoon<\/span> whole black peppercorns<\/span><\/li>
  • 10<\/span> tomatillos<\/span> about 12 ounces total, husked and washed<\/span><\/li>
  • 2<\/span> fresh jalape\u00f1o chilies, stemmed (use Serrano chilies if you like it spicier)<\/span><\/li>
  • 8<\/span> fresh Anaheim chilies, roasted, seeded, and diced, see cook\u2019s notes<\/span><\/li>
  • 4<\/span> large cloves garlic<\/span><\/li>
  • 2\u00bd<\/span> teaspoons<\/span> kosher salt<\/span><\/li>
  • 2<\/span> tablespoons<\/span> fresh lard or vegetable oil<\/span> (not olive oil)<\/span><\/li>
  • 2\u00bd<\/span> pounds<\/span> boneless pork shoulder<\/span> cut into \u00be-inch cubes<\/span><\/li>
  • 2<\/span> large<\/span> fresh poblano chilies, roasted, seeded, and diced, see cook\u2019s notes<\/span><\/li>
  • \u00bd<\/span> white onion<\/span> finely diced<\/span><\/li>
  • 1<\/span> cup<\/span> water<\/span> Caldo de Pollo or diluted canned sodium-reduced chicken broth (1\/2 cup canned broth mixed with 1\/2 cup water)<\/span><\/li>
  • 1<\/span> dried bay leaf<\/span><\/li><\/ul><\/div>

    <\/span>Garnish:<\/span><\/h4>
    • Mexican crema or sour cream<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • In a small skillet over medium heat, toast the cumin, clove, and peppercorns until fragrant, stirring frequently so they don\u2019t burn. Let cool completely and grind in a spice grinder (see cook\u2019s notes).<\/div><\/li>
      • Place the tomatillos and jalape\u00f1os in a small saucepan and cover with cold water. Bring to a boil and simmer 5 minutes, or until barely soft. Drain immediately and place in a food processor along with the Anaheim chiles, garlic, and salt. Pulse until smooth.<\/div><\/li>
      • Heat the lard (or oil) in a large skillet over medium-high heat and, working in batches, brown the pork on one side without stirring the meat, then turn and brown on the other side. Return all the pork to the skillet and add the poblanos and onion and cook, stirring, until the onions are soft, about 5 minutes. Add the ground spices and cook, stirring, for an additional 2 minutes, until the spices are fragrant. Transfer the pork mixture to a 5-quart slow cooker.<\/div><\/li>
      • Return the skillet to the stove and reduce heat to medium. Add the contents of the food processor to the pan and cook, stirring, until the salsa is thick and begins to stick to the pan. Add the water and bay leaf to the pan and simmer, stirring once or twice, for 5 minutes. Stir into the pork in the slow cooker, cover, and cook on low 2 hours, or until the pork is tender. Serve hot with a bowl of Mexican crema or sour cream alongside.<\/div><\/li><\/ul><\/div><\/div>\n
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        <\/span>Notes<\/span><\/h3>
        Cook\u2019s notes:<\/strong>\u00a0To roast chilies place on rimmed baking sheet about 6 inches below broiler element. Broil until charred, turning after top portion blisters and chars, to char opposite side. Cautiously wrap charred chilies in paper towels to cool. Cut in half and remove seeds and stem. Rub off charred skin with your fingers.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":644,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[143,136,388,765],"tags":[],"class_list":["post-647","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chili","category-entree","category-mexican","category-slow-cooker"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2020\/08\/SlowCookerChileVerdePork.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/647","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=647"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/647\/revisions"}],"predecessor-version":[{"id":648,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/647\/revisions\/648"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/644"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}