Pork Chile Verde

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 8 oz tomatillos, husked and rinsed
• 2 roasted green chiles (Hatch or poblano), chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup cilantro, chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp olive oil
• 3/4 tsp salt
• 8 corn tortillas, warmed
• 2 lime wedges(optional)

Instructions

1. 1

   Prep (10 min): Cube the pork shoulder, dice the onion, mince the garlic, and husk and rinse the tomatillos.

2. 2

   Char the tomatillos under a broiler or in a dry skillet over high heat for 5 minutes, turning until blistered and softened.

3. 3

   Blend the charred tomatillos with the roasted green chiles, garlic, cilantro, cumin, and oregano until smooth.

4. 4

   Heat olive oil in a Dutch oven over medium-high heat. Season pork with salt and sear on all sides until browned, about 6 minutes.

5. 5

   Add the onion and cook 3 minutes until softened, then pour in the green sauce and chicken broth, scraping up browned bits.

6. 6

   Bring to a simmer, cover, and braise over low heat for 45 minutes, until the pork is tender and the sauce has thickened.

7. 7

   Warm the tortillas, season the chile verde with additional salt and a squeeze of lime, and serve the pork and sauce over or alongside the tortillas.